This spiced hibiscus syrup is festively dressed for your elegant Holiday cocktail parties with notes of cinnamon and clove! You’ll make gorgeous ruby red cocktails with this recipe and impress your guests with the enchanting flavor of hibiscus.
I find I can use hibiscus syrup in just about every kind of cocktail. It pairs perfectly with the main spirits; vodka, tequila, gin, whisky, brandy or rum. It even works beautifully with sake, champagne, prosecco and is a special addition to sangrias!
It makes a fantastic winter replacement for grenadine or maraschino liqueur and adds a little extra excitement to classics like Manhattans and Old Fashions. I also love it as a little extra color in a French Gimlet.
But this syrup was made for my Sparkling Spiced Hibiscus Christmas Cocktail. I wanted to make a Christmas cocktail that looked luscious and regal, refined and inventive. I also wanted it to sparkle! With powdered hibiscus and a thin rim of snowy powdered sugar down the side, this is a cocktail that REALLY makes an entrance!
How to Make Spiced Hibiscus Syrup – Step by Step
1. In a sauce pan, add 3 cinnamon sticks, 1 tsp. of cloves and 1 cup of dry hibiscus flowers.
2. Add 2 cups of water and ½ cup of honey. Allow to simmer on low for 10 minutes.
3. After 10 minutes, pour the entire mixture (including cinnamon and cloves) in a bottle or container. Refrigerate for 1 hour.
4. After 1 hour, pour the syrup through a mesh strainer and press the flowers to push through as much syrup as you can. If you really want to be sure you get as much syrup as possible, squeeze the flowers in cheese cloth or a nut bag (a fine mesh bag used in making nut milks). That will remove every possible drop.
Store in a bottle with a top for up to 3 weeks, or freeze in a freezer-safe container for at least 6 months. And just a word of warning… If hibiscus gets into your white Christmas party dress, it’s never coming out, so shake those hibiscus cocktails with care.
Mix your cocktail, and serve to your very special guests!
Common Questions
It’s a little like cranberry, a little like raspberry, a little like pomegranate, a little tropical and warm. It’s floral, a little tangy and slightly sweet. A complex, fruity, floral flavor that makes cocktails so exciting!
You may be able to find them in health stores or Whole Foods, but I got a nice big bag of organic hibiscus flowers on Amazon.
This syrup will last for 3 weeks if refrigerated and properly stored in a bottle or container with a top or lid. You can also freeze it for 6 months.
A Few More Gorgeous Holiday Cocktail Ideas
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Spiced Hibiscus Syrup
Equipment
- sauce pan
- 16 ounce a bottle
- small mesh strainer
- cheese cloth or nut bag (optional)
Ingredients
1
cup dry hibiscus flowers2
cups water½
cup honey3
cinnamon sticks- 1 tsp. cloves
Instructions
- In a sauce pan, add 3 cinnamon sticks, 1 tsp. of cloves and 1 cup of dry hibiscus flowers.
- Add 2 cups of water and ½ cup of honey. Allow to simmer on low for 10 minutes.
- After 10 minutes, pour the entire mixture (including cinnamon and cloves) in a bottle or container. Refrigerate for 1 hour.
- After 1 hour, pour the syrup through a mesh strainer and press the flowers to push through as much syrup as you can. If you really want to be sure you get as much syrup as possible, squeeze the flowers in cheese cloth or a nut bag (a fine mesh bag used in making nut milks). That will remove every possible drop.
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