Hibiscus gin cocktail

This refreshing Hibiscus Gin Cocktail combines the flavors of hibiscus with pineapple juice and citrus. It's a delicious summertime drink!

A lightly sweetened cocktail with floral notes.

Hibiscus is more layered than cranberry juice and more tart than most citruses. Here are some of our favorite hibiscus cocktails.

Discover the vibrant taste of Hibiscus Cocktail Recipes, blending tart sweetness with a splash of color. Your go-to for a refreshing drink.

Watch on Instagram Watch on Tik Tok My new favorite Springtime cocktail, Hibiscus Gin Sour I added a little Chile liqueur to give a little ✨something✨ more to this. But, if you don’t have Chile liqueur or don’t love the spice, I recommend trying an elderflower liqueur or even an Orange liqueur. What liqueur would…

This Hibiscus Rose Spritz combines the smooth flavors of gin with the gentle sweetness of hibiscus syrup and the refreshing sparkle of rose lemonade. Perfect for warm evenings or special gatherings, this cocktail not only tastes delightful but also makes a beautiful statement with its floral garnish. #hibiscusrosespritz #hibiscuscocktails

This floral cocktail is an ode to the darling buds of May with lavender infused gin, hibiscus rose syrup and elderflower liqueur.

Wild Hibiscus Flowers have a subtle floral quality that pairs beautifully with both the gin and elderflower liqueur in this delicately flavored gin cocktail.

Whether you're celebrating Valentine's Day, Galentine's Day or simply drinking alone on your couch, you deserve a good cocktail. When crafting this cocktail, which I've cheezily dubbed Love Potion, my goal was to come up with something that was both visually striking and delicious. And I think I did a pretty great job at it!

I have been wanting to make a milk-clarified cocktail for ages, and I finally sat down and did some research on the subject. If you’re not familiar, milk clarification is a technique used to render cocktails (typically punches) beautifully clear that was super popular back in the 1700s and 1800s. Back in the day, the end goal was less about pretty clear cocktails and more about softening the flavor of the booze and making a batched cocktail that would keep for a long time.