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Hibiscus Gin Sour Cocktail Recipe

Hibiscus Gin Sour Cocktail Recipe
This tangy and vibrant cocktail combines the floral notes of hibiscus with the botanical character of gin and bright citrus flavors. The beautiful pink-red color makes it both a delicious and visually appealing drink for any occasion.
John
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 1

Equipment

  • Cocktail shaker
  • Hawthorne strainer
  • Fine-mesh strainer
  • Jigger or measuring tool
  • Citrus juicer
  • Cocktail glass (coupe or rocks glass)
  • Bar spoon
  • Small saucepan (for hibiscus syrup)
  • Storage bottle (for extra syrup)

Ingredients

  • 2 oz gin London Dry style recommended
  • ¾ oz fresh lemon juice
  • ½ oz hibiscus syrup*
  • ½ oz simple syrup
  • 1 egg white or 1 oz aquafaba optional, for foam
  • 3-4 ice cubes
  • Dried hibiscus flower or lemon twist for garnish

*For hibiscus syrup:

  • ½ cup dried hibiscus flowers
  • 1 cup water
  • 1 cup sugar

Instructions

  • Make hibiscus syrup: Combine water and dried hibiscus flowers in a small saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.
  • Strain out flowers, add sugar, and stir until dissolved. Cool completely before using.
  • Prepare your glass: Chill a coupe or rocks glass in the freezer or by filling with ice water.
  • Mix the cocktail: Add gin, lemon juice, hibiscus syrup, simple syrup, and egg white (if using) to a cocktail shaker.
  • Dry shake: Shake vigorously without ice for about 15 seconds to create foam.
  • Wet shake: Add ice cubes to the shaker and shake again for 10-15 seconds until well-chilled.
  • Strain: Double-strain into your chilled glass to ensure a smooth texture.
  • Garnish: Float a dried hibiscus flower on top or add a lemon twist.

Notes

The hibiscus syrup will keep for up to two weeks in the refrigerator in a sealed container. You can adjust the sweetness by changing the ratio of hibiscus syrup to simple syrup.
For a non-alcoholic version, replace gin with alcohol-free gin alternative or 2 oz of tonic water mixed with a few drops of juniper extract.
The egg white creates a beautiful foam but can be omitted if preferred. Aquafaba (the liquid from canned chickpeas) works as a vegan alternative.
This cocktail pairs well with spicy foods or light appetizers. The tartness from hibiscus and lemon balances rich or fatty dishes nicely.