Non-Alcoholic Cocktail 'Giorno' with Hibiscus
⏳ Time
5 minutes
🥕 Ingredients
5
🍽️ Servings
10
Description
The recipe was shared with us by John Smith, head bartender at The Local Bar.
Ingredients
- Hibiscus - 10 teaspoons
- Non-alcoholic sparkling wine - to taste
- Meyer Lemon Juice - 12 fl oz
- Water - 3 fl oz
- Sugar - 3.5 oz
Step by Step guide
Step 1
Prepare a sugar syrup in bulk to have enough for several cocktails. Use equal parts of sugar and water (about 500 ml of water and 500 g of sugar works well).
Step 2
Heat the water until it boils, then cool it down to 176°F. Return it to the heat, add the sugar, and while stirring, bring it to a boil again.
Step 3
Once the sugar has dissolved, remove the syrup from the heat and let it cool.
Step 4
Measure the required amount of syrup for the cocktails, and pour the rest into a bottle with a well-sealed cap. The syrup can be stored in the bottle for about a month.
Step 5
Steep a hibiscus tea bag in 150 ml (for one serving) of boiling water. Let it cool.
Step 6
Place ice cubes in a glass to cool it down. Then transfer the cubes to another container and drain the melted water.
Step 7
Pour 20 ml of sugar syrup and 50 ml of hibiscus tea infusion into the glass.
Step 8
Add freshly squeezed lemon juice.
Step 9
Place ice cubes in a glass.
Step 10
Fill the glass to the brim with non-alcoholic champagne.
Step 11
Stir the cocktail with a bar spoon and serve immediately.
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