Recipe courtesy of Michael Voltaggio

Hibiscus Whiskey Sour

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  • Level: Easy
  • Total: 1 hr 10 min (includes steeping time)
  • Active: 10 min
  • Yield: 1 serving
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Hibiscus Tea:

2 cups dried hibiscus flowers

Whiskey Sour:

2 ounces bourbon

3/4 ounce simple syrup 

1 small egg white 

1 maraschino cherry 


  1. For the hibiscus tea: Boil 4 cups water, then pour over the flowers. Let steep until room temperature. Strain.
  2. For the whiskey sour: Add bourbon, simple syrup, egg white and 3/4 ounce hibiscus tea to a cocktail shaker. Add ice and shake until frothy. Strain into a coupe glass with a maraschino cherry in the bottom.