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Hibiscus Rose Spritz

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.

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Hibiscus Rose Spritz

Hibiscus Rose Spritz

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: Gin, gin cocktails, hibiscus syrup, Lime Juice, rose lemonade
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • In a wine glass, combine gin, lime juice, and hibiscus syrup. Stir gently to blend the ingredients.
  • Add ice to the glass, then top with rose lemonade and give it a light stir to mix.
  • Garnish with an edible flower for an elegant touch.
  • Serve and enjoy your beautiful, floral-infused spritz!

Notes

Pro Tips
  • For a more striking presentation, use a large ice cube or spherical ice to enhance the visual appeal of the edible glitter.
  • Ensure the dried rose petals are food-safe for garnishing purposes.
  • If you want to add extra sparkle, sprinkle a touch more edible glitter just before serving.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Hibiscus Rose Spritz offers a harmonious blend of floral and citrusy notes. The gin provides a smooth, botanical base, while the hibiscus syrup adds a subtle sweetness that balances perfectly with the tartness of the lime juice. Rose lemonade brings a gentle fizz, making this cocktail refreshing and elegant with every sip.

See also  Sparkling Grape Mojito
Hibiscus Rose Spritz
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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