I had leftover Hibiscus Rosemary Concentrate from my New Year’s Eve Hibiscus champagne cocktail, so I created this new Spritz. Remember, there are three basic ingredients for a spritz: liquor / liqueur, bubbles and soda. You can always add additional ingredients to create more complex flavors, as I’ve done below. (Click blue words for more recipes or additional information.)

Add to a cocktail shaker:

2 oz of your favorite herbal gin (I used The Botanist)

1 oz Rosemary Hibiscus Concentrate (recipe below photo) If you’re not a fan of hibiscus or just don’t want to make the concentrate, try the cocktail without the concentrate. I bet it’s delicious!

1 1/2 oz St Germain Elderflower Liqueur (this liqueur compliments gin nicely, add a splash to your gin and tonic or gin and soda)

Fill shaker with ice and shake well. Strain into a large wine or water goblet with fresh ice cubes, then top with:

4 oz Prosecco (I used LaMarca)

2 oz club soda

Stir gently. Garnish with a sprig of fresh rosemary. (Rub the rosemary between your fingers before adding to release the oils.)

Cheers!

Hibiscus Rosemary Concentrate. If you can find hibiscus flowers that’s great, (available on Amazon) but if not, just pick up a container of natural hibiscus tea at the grocery store. The Republic of Tea is a good brand.

• Boil 1 1/2 cups of water
• Add 1/4 cup of hibiscus flowers or several tea bags and a couple sprigs of fresh rosemary

Let steep for at least 10 minutes until the concentrate is a dark red.

Strain out the flowers and rosemary, discard. Refrigerate the concentrated tea for up to one week. (If you have any leftover concentrate, try it in the Hibiscus margarita or the Hibiscus Champagne Cocktail.) 

For a non-alcoholic drink with the hibiscus concentrate try: 1 oz fresh lemon juice, 1 oz Hibiscus concentrate and 5 ounces of club soda over ice.

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