Floral Citrus Spritzer
A refreshing cocktail with a delightful blend of citrus and floral notes. This cocktail features a homemade hibiscus and rose syrup, infused with the flavors of hibiscus tea and rose petals. Mixed with zesty lemon and lime juices, and a splash of Grapefruit and Hibiscus tequila, this cocktail is topped with soda water and adorned with edible flower ice cubes for a stylish and vibrant presentation.
Floral Citrus Spritzer
A zesty and floral cocktail featuring a homemade hibiscus and rose syrup, citrus juices, and Grapefruit and Hibiscus tequila, topped with soda water and adorned with edible flower ice cubes.
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Ingredients
- Edible flowers
- Assorted herbs (mint, rosemary, basil)
- Distilled water
- 2 1/2 tablespoons water
- 2 1/2 tablespoons sugar
- 1 1/2 teaspoons hibiscus tea
- 1/2 tablespoon rose petals
- 1 tablespoon lemon juice
- 1 tablespoon fresh lime juice
- 1 1/2 ounces 21 Seed Hibiscus Grapefruit Tequila
- 2 tablespoons rose hibiscus simple syrup
- Mint and flowers, for garnish
- Lemon peel, for garnish
Instructions
- Create floral ice cubes by adding edible flowers and herbs to each compartment in a large ice cube tray. Fill the tray with distilled water and freeze overnight.
- Prepare the rose hibiscus simple syrup by combining water, sugar, hibiscus tea, and rose petals in a small saucepan over medium heat. Bring to a boil and simmer for 2 minutes. Strain the syrup into a jar and allow it to cool completely.
- For the cocktail, place the floral ice cubes in a chilled glass. In a cocktail shaker with ice, combine lemon juice, lime juice, and tequila. Cover and shake for 1 minute. Pour the mixture evenly into the prepared glass. Top with soda water and add 2 tablespoons of the Rose Hibiscus simple syrup to the glass, or to taste. Garnish with a sprig of mint, edible flowers, and a lemon peel.