Hibiscus Agua Fresca Cocktail Recipe with Mocktail Option
A Hibiscus Agua Fresca cocktail recipe, with mocktail option, from one of my favorite San Francisco restaurants, Wesburger. It’s perfect for Summer or Fall.
This delicious hibiscus punch was developed as a collaboration between Chris Narsiah of Wildhawk cocktail bar in San Francisco and Wesburger n’ More.
- Prep Time: 3 hours
- Cook Time: 15 minutes
- Total Time: 3 hours 15 minutes
- Yield: 1 cocktail
- Category: Drinks
- Method: Mixed drink
- Cuisine: Mexican
Ingredients
Scale
Sorrel (Hibiscus) Juice Ingredients:(makes 4 cups)
- 6 cups water
- 1 cinnamon stick
- 6 whole cloves
- 4 ounces dried sorrel (hibiscus) petals
- Peel of one orange
- 2 cups sugar (more if necessary for taste)
Hibiscus Punch Ingredients:
- 4 ounces sorrel juice
- 2 ounces Lo-Fi Gentian Amaro
- 0.25 ounces agave nectar
Instructions
Make the Sorrel Juice:
- Bring water to a boil with cinnamon and cloves. Add dried sorrel petals and let boil for a few minutes. Add orange peels and let boil for another 3-5 minutes. Lastly, add sugar and stir until dissolved. Add more sugar if too bitter. Let sit for a few hours. Fine strain into a different container.
Make the Tanty’s Tea hibiscus punch:
- Shake hibiscus mixture, amaro, and agave with ice and strain over new ice.
- For mocktail option, leave out the amaro.
Notes
I found dried hibiscus flowers in bulk at my local Mexican market, for $5 per pound. You can also find them online.
Recipe yields four cups of hibiscus tea, but the cocktail recipe is for one cocktail.