Welcome warm summer afternoon with the perfect licorice-flavored cool down, the Hibiscus Absinthe Frappe. An easy cocktail of absinthe and simple syrup, it’s refreshing flavor makes a second or third inevitable and just as easy as the first.
Fill a rocks or nick and nora glass with crushed ice.
Add the simple syrup and the absinthe.
Give the cocktail a quick stir or two, then garnish with a hibiscus flower and mint.
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.