Hibiscus Agua Fresca Cocktail Recipe with Mocktail Option

5 from 1 review

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.



Sorrel (Hibiscus) Juice Ingredients:(makes 4 cups)

Hibiscus Punch Ingredients:

  • 4 ounces sorrel juice
  • 2 ounces Lo-Fi Gentian Amaro
  • 0.25 ounces agave nectar


Make the Sorrel Juice:

  1. 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:

  1. Shake hibiscus mixture, amaro, and agave with ice and strain over new ice.
  2. For mocktail option, leave out the amaro.


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.

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