Petals to the Metal – Hibiscus Highball
This rye-forward hibiscus ginger highball combines the peppery spice of rye and ginger with tart notes of hibiscus and citrus lemon notes. Adding in ginger and lemon bitters just ups the ante – pulling some bitter notes in to balance the hibiscus ginger syrup.
Ingredients
- 2 oz Rittenhouse Rye (or any 100 proof or over rye
- ½ oz hibiscus ginger simple syrup**
- 8 drop Meyer Lemon bitters
- 2 dashes Hella ginger bitters
- 2-4 oz Hibiscus Lemongrass sparkling beverage (Trader Joe’s)
- Garnish: candied ginger and dried hibiscus flowers (Trader Joe’s)
Instructions
- Combine rye, simple syrup and bitters in the bottom of a highball glass. Add bitters and stir. Add ice to the glass, top with sparkling beverage and give one last swirl. Garnish with candied ginger and dried hibiscus flower.
Notes
**Hibiscus ginger simple: Heat 1 cup of water to a boil and add ½ tablespoon dried hibiscus flowers. Steep for 8 minutes. Strain, and add to a small saucepan. Add 1 cup of sugar and 1.5 inches of minced, peeled ginger root. (If you don’t have fresh ginger, add 5 pieces of dried ginger root and ½ tsp powdered ginger. Bring to a boil and simmer for about 5 minutes. Turn off the heat and let steep for 30. Strain and refrigerate. Store in the fridge for 2 to 4 weeks.
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