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.
**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.