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.
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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