Cocktails with HIbiscus Tea
Hibiscus tea cocktails bring a vibrant, ruby-red pop of color and a tangy, floral twist that elevates any drink experience. Infused with the petals of the Hibiscus sabdariffa plant, hibiscus tea has long been celebrated for its rich flavor profile and impressive health benefits. Its tart, cranberry-like notes pair seamlessly with a range of spirits, from gin and tequila to rum and vodka, adding both depth and brightness to cocktails to be enjoyed year round.
Beyond its taste, hibiscus tea is packed with functional perks: it's rich in antioxidants, supports heart health, and has gentle, natural diuretic properties, which can help keep you hydrated and feeling refreshed. Plus, the anthocyanins that give hibiscus its gorgeous color also contribute to anti-inflammatory effects.
Whether you’re crafting a low-ABV spritzer, a spicy margarita, or a refreshing hibiscus mojito, this floral tea offers a dynamic blend of flavor and wellness benefits that make each sip a treat for your taste buds and body.
The vibrant, tangy essence of hibiscus can be incorporated into you cocktails as either a tea (lightly sweetened) or a syrup. Different preparations are fun to explore depending on the level of sweetness and flavor profile you desire.
Sorrel, popular in Caribbean holiday celebrations, is brewed with spices like ginger, cloves, and cinnamon for a warm, spiced flavor with a hint of sweetness.
Jamaica, a beloved drink in Mexico and Latin America, is a simpler, refreshing hibiscus infusion, often sweetened and served over ice, making it perfect for hot days (but really all year round in San Diego :)
Traditional Sorrel Drink Recipe
This festive Caribbean sorrel drink is perfect for the holidays or any time you crave a bold, spiced hibiscus refreshment. The combination of hibiscus with warming spices and citrus creates a unique, vibrant flavor.
2 cups dried sorrel (hibiscus) flowers
8 cups water
1–2 inches fresh ginger, sliced
3–5 whole cloves
1 cinnamon stick
1–2 whole allspice berries (optional)
1–2 cups sugar or to taste (you can also use honey or agave syrup)
1–2 cups orange juice or a few slices of fresh orange (optional
Fresh lime juice to taste
INSTRUCTIONS
In a large pot, bring the water to a boil. Once boiling, add the dried sorrel, ginger slices, cloves, cinnamon stick, and allspice berries (if using).
Reduce heat and let the mixture simmer for about 10–15 minutes. Then, turn off the heat and let the mixture steep for at least an hour (or up to overnight for a stronger flavor).
Strain the mixture through a fine-mesh sieve or cheesecloth into a pitcher to remove the sorrel flowers and spices.
Stir in the sugar (or other sweetener) while the drink is still warm to dissolve it easily. Add more to taste if you like it sweeter.
If using, add orange juice or a few fresh orange slices for a hint of citrus. Squeeze in fresh lime juice to add brightness.
Chill in the refrigerator, then serve over ice.
Agua de Jamaica
This refreshing Mexican classic is made with hibiscus flowers (Flor de Jamaica) for a tart, fruity flavor and a beautiful deep red color. Perfect on hot days or as a vibrant alternative to traditional iced tea!
Ingredients
2 cups dried hibiscus flowers
6-8 cups water
1/2–1 cup sugar (or to taste)
½ cup chopped piloncillo (Mexican brown sugar cones)
1 cinnamon stick
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground allspice
INSTRUCTIONS
In a large pot, bring 4 cups of water to a boil. Add the dried hibiscus flowers, reduce heat, and let simmer for about 5–10 minutes.
Remove from heat and allow the mixture to steep for at least 10 minutes for a deeper flavor.
Strain the mixture through a fine-mesh sieve into a pitcher to remove the hibiscus flowers, pressing down to extract all the liquid.
Add the remaining 4 cups of cold water to the pitcher to dilute the tea. Stir in sugar to taste, adjusting until you reach your preferred sweetness.
Chill in the refrigerator, then serve over ice.
