Warm summer nights call for light, refreshing, and pretty cocktails. Today I’m thrilled to join Annie, Cindy, Mary Ann and a few of their blogging pals to share our favorite summertime cocktail – and mocktail – recipes. It’s going to be good so let’s get inspired.
August is Cocktail Month at Snowberry.
And I’m kicking things off with a Rose Hibiscus Spritz.
Made with gin, rose, hibiscus syrup and fresh squeezed lemon juice.
And topped off with Club Soda.
It’s based on a recipe from BHG, but I use less alcohol.
It’s summer in a cocktail shaker.
First let’s make Rose Hibiscus Simple Syrup.
It’s easy and you can do it the night before.
Or morning of.
It keeps in the refrigerator up to two weeks.
Here’s what to do.
Rose Hibiscus Simple Syrup
In a sauce pan combine:
1 cup rose wine
1 cup sugar
Bring to a simmer until sugar dissolves.
Cool to room temperature.
Squeeze tea tag and remove.
I made an Instagram video that you can watch here.
When it’s cocktail time, here’s what you’ll need.
(makes 2 spritz)
2 oz Gin
2 oz Dry Rose
1/2 oz Rose Hibiscus Simple Syrup
1/2 oz Fresh Squeezed Lemon Juice
2 sprigs of Rosemary
Fill a cocktail shaker halfway with ice.
Add gin, rose, hibiscus syrup and lemon juice.
If you need a good cocktail shaker (who doesn’t?), I like this one.
Strain into chilled glasses.
Add ice, if you like.
They’re not just for sparkling wine.
I use them for all kinds of drinks.
Top each glass with Club Soda.
Garnish with Rosemary.
Don’t they look pretty?!
They’re light … something I really appreciate in a cocktail.
The color is glorious.
And the fresh squeezed lemon juice smells heavenly.
The Rose Hibiscus Spritz is officially my favorite summer cocktail.
Rose Hibiscus Spritz
- 1 oz Gin
- 1 oz Dry Rose
- 1/2 oz Rose Hibiscus Simple Syrup See below
- 1/2 oz Lemon Juice
- Rosemary sprig for garnish
- To make simple syrup combine 1 cup rose, 1 cup sugar and 1 hibiscus tea bag in sauce pan. Bring to simmer, stirring often. Simmer and stir until sugar dissolves. Cool to room temp. Remove tea bag, squeezing out all liquid and discard. Refrigerate up to two weeks.
- In an ice filled cocktail shaker add gin, rose, hibiscus syrup, and lemon juice.
- Shake well and strain into chilled, ice filled glass.
- Garnish with rosemary sprig.
I’m wearing a striped shirt dress from Tuckernuck.
And carrying my new gathering basket from Pottery Barn.
I even clipped flowers which is usually something I’m very squeamish about.
Pippa enjoys making spritzers too.
And any excuse to swan around the patio.
So there you have it.
A light, refreshing, and pretty summer cocktail.
Rose Hibiscus Spritz
SHOP THE SPRITZ ~
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Now let’s see what my friends are making!
As always, I appreciate your visit and welcome your thoughts in the comments below.
I’ll see you Saturday for Weekend Meanderings.
And next week, Cocktail Month at Snowberry continues with Grapefruit Aperol Spritz!
Until then, cheers!