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Cocktail of the Week: Hibiscus Cooler

Sure, a glass of wine or a beer is a nice way to unwind – but every now and then, you deserve a happy hour that's a little more...hmmm. What's the word? Refined! Kelly Sparks of Queen Bee Mixology is graciously sharing a new cocktail with us every week, just in time for Happy Hour. Queen Bee is raising the bar for cocktails made at home with recipes that are both easy – and delicious! Want more? Connect with Queen Bee Mixology on social media for extra recipes and behind-the-scenes content. Please drink responsibly.

It may look like a big, gummy candy, but this Hibiscus Cooler has a subtly sweet taste — the dried hibiscus flower has a burst of flavor waiting to be released! This cocktail combines the sweet flower with the sour lime and is evened out by the tequila. Say hello to your new summer indulgence!

Oh, and the best part? This recipe makes an entire pitcher.

INGREDIENTS

  • Water
  • Sugar
  • Limes
  • Dried hibiscus flowers
  • Blanco tequila
  • Tonic water

HOW TO MAKE IT

Step One: hibiscus simple syrup

  1. In a small saucepan, bring 1 cup of sugar and 1 cup of water to a boil
  2. When sugar is dissolved, add 1/3 cup dried hibiscus flowers, 2 oz. and 1 tsp of lime juice and the zest from 4 limes
  3. Stir and remove from heat
  4. Let cool for 15 minutes

Step Two: Mix drink

  1. In a pitcher, add 1 lime thinly sliced, 1 cup of hibiscus syrup, 1 cup of tequila and 2 cups of tonic water
  2. Stir, add ice and serve
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