Virgin Hibiscus Cosmo

10 servings
  • Hibiscus Syrup:
  • 5 cups sugar
  • 4 cups water
  • 4 cups hibiscus flowers
  • Hibiscus Cosmo:
  • 1/4 fresh cut lime
  • 2 parts Hibiscus Syrup
  • 2 parts fresh-squeezed orange juice
  • 2 parts cranberry juice
  • 1 part fresh lime juice
  • ice
  • shaker
  • chilled martini glass
  • frozen cranberries for garnish
  • SYRUP: Heat sugar and water in a large saucepan until the sugar is completely dissolved. Add flowers and bring to the boil. Lower heat and simmer gently until the volume of liquid is reduced by a third. Remove from heat and strain. Chill until cold before proceeding.

  • COSMO: Fill shaker with ice and muddle it with the fresh lime. Vigorously shake syrup, orange juice, cranberry juice and lime together until ice cold. Strain into a chilled martini glass. Drop one or two frozen cranberries in for garnish and service, or float a hibiscus petal on top.

This refreshing and pretty sip came about when Heather Mader of Black Radish Personal Chef in Portland, Ore. inherited a bag of dried hibiscus flowers.

"I had no idea what to do with them!" she says. "I initially just made the syrup and found that it's good on almost anything . . . ice cream, pancakes! Experimenting, I tried using it in a Cosmo in place of the normal sugar syrup and it was lovely. You could also make this drink with a shot of vodka if you like."

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