Non-Alcoholic Cocktail 'Giorno' with Hibiscus
Drinks • European
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 10 fl oz
- Water 5 fl oz
- Sugar 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 175°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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!