Our hibiscus flower syrup, developed by the award-winning bartender and bar owner Robert Sickler, sweet and tart with a refreshing finish. It will brighten your highballs, elevate your mules, amp up your sours, and more. Here are some recipes to get you started:

Hibiscus Mule

• 2 oz vodka or gin
• 1 oz lime juice
• 3/4 oz hibiscus syrup
• 2-3 oz ginger beer

Add the spirit, lime juice, and hibiscus syrup to a shaker and shake vigorously until it is ice-cold and shows frost on the outside (15–30 seconds). Strain into a highball glass over ice with 2–3 oz ginger beer. Enjoy!

Not imbibing at the moment? Try an NA version . . .

Zero Proof Hibiscus Mule

• 3/4 oz lime juice
• 1 oz hibiscus syrup
• 2–3 oz ginger beer

Add the lime juice and hibiscus syrup to a shaker and shake vigorously until it is ice-cold and shows frost on the outside (15–30 seconds). Strain into a highball glass over ice with 2–3 oz ginger beer. Enjoy!

Throwing a party? Try something a bit more advanced and whip up a punch . . .

Mediterranean Sunset

• 2 grapefruits
• 4 Tbsp sugar
• 3 lemons
• 3 limes
• 16 oz gin or botanical vodka
• 4 oz hibiscus syrup
• 8 oz dry sparkling wine
• 8 oz blood orange soda
• aromatic rose water

Remove the zest from the grapefruit in wide strips with a vegetable peeler, leaving the white pith behind, and place the peels in the bottom of a punch bowl. Sprinkle with the sugar.

Gently muddle the sugar into the peels for 30 seconds, making sure the sugar covers each peel. Let rest for at least 30 minutes, to give the sugar time to draw out the oils that’ll add complexity and character to the punch (you’re essentially making oleo saccharum!).

Slice the lemons and limes into wheels, and (once the 30+ minutes have passed) add them to the sugared peels, gently mixing all together.

Add the spirit, syrup, sparkling wine, and soda to the bowl (in that order, slowly pouring the wine and soda, to preserve the bubbles).

Add 4–6 large-format ice cubes and stir a few times to chill.

Serve the punch into separate glasses, adding more ice if desired.

Garnish each glass with a spritz of rose water, and, if you’d like, by floating a citrus wheel from the punch bowl on top of the drink.