Description
Don’t worry, this cocktail won’t shoot your eye out!
Ingredients
Scale
- 1.5 oz gin
- 2 Rishi Blueberry Hibiscus tea bags – Steeped in 1 cup of hot water for 2 hours*
- 1 oz rosemary simple syrup (recipe below)
- 1 oz fresh lemon juice
For the rosemary simple syrup:
- 1 cup sugar
- 1 cup water
- 4–6 fresh rosemary springs
Instructions
For the cocktail:
- Fill a rocks glass with ice.
- Pour all ingredients over ice, stir and serve with rosemary garnish.
For the rosemary simple syrup:
- Bring all ingredients to a boil until sugar is dissolved.
- Remove from heat and allow to steep/cool.
- Strain to remove the rosemary.
Notes
The tea for this cocktail needs to be over-steeped to get the maximum hibiscus and tannin from the tea bag. You’ll want this to sit for about 2 hours until it comes to room temp.
The syrup can be made up to a week in advance and stored in the refrigerator.