Warning: May Cause a Strong Desire for Refills and Cranberries!
Looking for a refreshing and unique cocktail or mocktail to serve at your next gathering?
Look no further than the Cranberry Hibiscus Spritz! With its delicate blend of tart cranberry and floral hibiscus tea, this cocktail will impress your guests with its elegant flavor profile and beautiful presentation.
This drink is the perfect addition to any occasion, whether you’re hosting a summer BBQ or a fancy cocktail party.
So why wait? Try this delicious and easy-to-make recipe today, and get ready to impress your guests with your mixology skills!
Here’s a cocktail recipe for cranberry hibiscus tea:
Ingredients:
- 1 1/2 oz vodka
- 3 oz cranberry hibiscus tea, chilled
- 1 oz simple syrup
- 1/2 oz fresh lime juice
- Ice
- Cranberries, lime wedges or an edible flower for garnish.
Instructions:
- Brew a cup of the tea and let it chill in the fridge for at least 30 minutes.
- Fill a shaker with ice.
- Add the vodka, chilled tea, simple syrup, and lime juice to the shaker.
- Shake vigorously for 10-15 seconds.
- Strain the cocktail into a glass filled with ice.
- Garnish with a few fresh cranberries and a lime wedge. If fresh fruit is not available, use frozen as an option.
- Serve in a lowball glass and enjoy!
MOCKTAIL: Skip the vodka and add in a splash of cranberry spritzer.
TIPS: You can adjust the sweetness and tartness of the cocktail by adding more or less simple syrup and lime juice to your taste.
For extra fun, pour into bottles before guests arrive. Add a tag with a quote or note for each guest.
Cheers!
Did you know?
Hibiscus tea is that it has been traditionally used as a natural remedy for high blood pressure. According to some studies, hibiscus tea may benefit blood pressure by relaxing the blood vessels and reducing the resistance to blood flow.
So not only is the Cranberry Hibiscus Spritz a delicious cocktail, but it may also have some potential health benefits!
A little history:
The history of hibiscus tea dates back centuries, with its origins traced to ancient Egypt, where it was used for its medicinal properties.
The plant was later introduced to other parts of the world, including China, India, and Central and South America. In Latin America and the Caribbean, hibiscus tea is often called “agua de Jamaica” and is a popular drink during hot weather.
On the other hand, Cranberry Hibiscus tea is a relatively new creation that combines cranberries’ tart flavor with hibiscus’s floral notes.
Cranberry Hibiscus is a type of hibiscus that is native to West Africa and has been traditionally used in Nigerian cuisine.
In recent years, this variety of hibiscus has gained popularity in the United States and other parts of the world as a flavorful and nutritious ingredient.
This cocktail is a modern twist on the traditional hibiscus tea, combining the tartness of cranberries with the floral and fruity notes of hibiscus to create a refreshing and unique drink.
While the exact origins of this recipe are unknown, it was likely created by mixologists experimenting with new and exciting ways to incorporate hibiscus tea into cocktails.
More about Cranberries:
Cranberries are native to North America and have been grown and harvested in the United States and Canada for centuries. They primarily grow in cooler regions with acidic and well-drained soil, such as marshes, bogs, and sandy areas.
The two main species, which are cultivated for commercial purposes are the American cranberry (Vaccinium macrocarpon) and the smaller European cranberry (Vaccinium oxycoccos).
These tart berries are widely associated with Thanksgiving and are used in various culinary preparations, such as cranberry sauce, juice, and baked goods.
