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Dress Up Your Glass · Fancy Drinks, Finished Beautifully
№ 03
Hibiscus Ginger Cooler
Ruby-red, gingery, and gone faster than you expect.
- strong hibiscus tea, chilled4
- ginger syrup0.75
- fresh lime juice0.5
- sparkling water2
- ice
- 1.Steep It Strong. Pour hot water over the dried flowers — two tablespoons per cup — cover, and steep ten minutes. Or skip the heat entirely: cold water, covered, overnight in the fridge, for the smoothest version hibiscus can give.
- 2.Chill Completely. Strain and refrigerate until genuinely cold, not just cool. Warm tea flattens carbonation on contact, and this drink lives on its snap.
- 3.Build the Glass. Ice first, then hibiscus tea, ginger syrup, and lime juice — in that order, so the syrup settles low and sweetens from the bottom up.
- 4.Top and Garnish. Sparkling water last, poured gently, then a lime wheel and a sliver of candied ginger.
Coolers · Tall glass · Lime wheel and a sliver of candied ginger