Hibiscus and Rose Cosmopolitan

Hibiscus syrup. (Nassima Rothacker)

Hibiscus and Rose Cosmopolitan

A Cosmo is classically made with cranberry juice, but I’ve found that you can just as easily substitute hibiscus syrup made from dried hibiscus flowers. They have the same vivid color as cranberries but a lovely floral aroma, too.

Serves 1

Ice cubes
4 tablespoons Hibiscus Syrup (recipe follows)
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
Splash of pink lemonade (the French La Mortuacienne is a good one)
2 drops of rose water
Orange twist or poached hibiscus flowers (reserved from making the Hibiscus Syrup), to garnish
Fill a cocktail shaker with ice, add all the ingredients except the garnish, and shake vigorously.

Strain into a martini glass, garnish with an orange twist or 1–2 of your poached hibiscus flowers, and serve.

Hibiscus and rose cosmopolitan. (Nassima Rothacker)

Hibiscus Syrup

You can buy dried hibiscus flowers, also known as Jamaica flowers, in Mexican and Caribbean grocery stores, as well as from online suppliers.

Makes 3 cups

1/2 cup (3 1/2 ounces) granulated or caster sugar
3 cups water
3/4 ounce dried hibiscus flowers
Juice of 1 lime
Put the sugar in a saucepan and add the measured water. Heat over a low heat, stirring occasionally, until the sugar has dissolved. Bring to the boil and add the hibiscus flowers, then simmer for about 30 minutes. Take off the heat and stir in the lime juice, then cover and leave to infuse for 30 minutes.

Strain the contents of the pan through a fine sieve into a wide-necked jug or bowl, then pour the liquid through a funnel into a sterilized bottle. Leave to cool, seal, and store in the refrigerator for up to 2 weeks.

Recipe reprinted with permission from “How to Drink Without Drinking: Celebratory Alcohol-Free Drinks for Any Time of the Day” by Fiona Beckett. Published by Kyle Books.

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