Ruby Hibiscus Tonic
Hibiscus is a natural dye and a natural bitter, which is why it makes such a convincing grown-up soda. Combine it with ginger and tonic water and you have a drink that is both pretty and not at all sweet. Make the concentrate up to four days ahead.
What you'll need
- 2 cups water (480 ml)
- 0.25 cup dried hibiscus flowers
- 4 slices fresh ginger
- 0.33 cup sugar
- 0.25 cup concentrate (60 ml)
- 0.5 cup tonic water, chilled (120 ml)
- lime wheel
How to make it
Bring the water, hibiscus, ginger and sugar to a simmer, stir to dissolve the sugar, then remove from the heat and steep 10 minutes.
Strain, press the flowers, and chill the concentrate.
Fill a glass with ice, add the concentrate and top with tonic water.
Glass: Highball or wine glass. Garnish: A lime wheel and a slice of candied ginger.
Chef's secrets
Hibiscus is very tart; if it puckers, add a teaspoon of honey to the glass.
Add a squeeze of lime to each glass for brightness.
Good to know
The concentrate keeps for 4 days in the fridge.