Floral Hibiscus Citrus Spritz

This delightful cocktail is a refreshing mix of citrus and floral flavors, perfect for a sunny day. The cocktail features a homemade rose hibiscus simple syrup with hints of lemon and lime, complemented by the unique twist of 21 Seed Hibiscus Grapefruit Tequila. The addition of edible flower ice cubes adds a touch of elegance and charm to this beautiful libation.

Floral Hibiscus Citrus Spritz

A refreshing citrus and hibiscus cocktail with a homemade rose hibiscus simple syrup and edible flower ice cubes.

4.94 from 15 votes
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Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins

Ingredients

  • Edible flowers
  • Fresh herbs (mint, rosemary, basil)
  • Distilled water
  • 1 tablespoon hibiscus tea
  • 1/3 cup sugar
  • 1/3 cup water
  • 1 tablespoon rose petals
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1.50 oz 21 Seed Hibiscus Grapefruit Tequila
  • 2 tablespoons rose hibiscus simple syrup
  • Mint and edible flowers, for garnish
  • Lemon peel, for garnish

Instructions

  1. To make the floral ice cubes, place edible flowers and herbs in each section of a large ice cube tray. Fill the tray with distilled water and freeze overnight.
  2. For the rose hibiscus simple syrup, combine water, sugar, hibiscus tea, and rose petals in a small saucepan over medium heat. Bring to a boil, then simmer for 2 minutes. Strain the syrup into a jar and let it cool completely.
  3. For the cocktail, add the floral ice cubes to a chilled glass. In a cocktail shaker filled with ice, combine lemon juice, lime juice, and tequila. Shake for 1 minute, then strain the mixture into the prepared glass.
  4. Top the drink with soda water and add the rose hibiscus simple syrup to your taste. Garnish with a sprig of mint, edible flowers, and a twist of lemon peel.