Bridge tipsy December and dry January with this less-leaded (but no-less-tasty) sipper. Spicy ginger liqueur, nonalcoholic ginger beer, and sweet-tart hibiscus provide all the buzz you need.
Ingredients
- hibiscus petals: 0.25 cup (dried)
- ½ cups boiling water: 1 piece
- lime juice: 0.5 cup (fresh)
- ginger liqueur (such as Domaine de Canton®): 0.5 cup
- ginger beer: 0.5 cup
- sprigs fresh mint: 4 piece (for garnish)
- ginger, peeled and: (sliced, fresh)
Metric Conversion
Stages of cooking
-
Steep hibiscus flowers in boiling water for 5 minutes; strain into a heatproof bowl set in a bowl of ice to speed cooling. Cool completely.
-
Transfer to a small pitcher. Stir in lime juice and ginger liqueur. Pour into ice-filled Collins glasses (about 5 oz. per glass) and top each with 1 oz. ginger beer. Garnish with mint sprigs and ginger slices.
