Royal Roselle Fizz
A Red Drink is a classic Juneteenth libation, whether it’s tropical punch Kool-Aid, strawberry soda, or this savory-sweet hibiscus and vermouth cocktail from Shyretha Sheats, half of the husband-and-wife duo behind beloved Athens, Georgia pop-up The Plate Sale.
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cup dried hibiscus flowers, rinsed
dried bay leaves
cups raw sugar
dried bay leaves
oz. sweet vermouth
oz. fresh lime juice
tsp. pickle brine
Dry sparkling wine (for serving)
Bay leaves (for serving)
Combine hibiscus flowers and bay leaves in a small bowl. Bring 5 cups water to a boil in a small saucepan and pour over hibiscus flowers and bay leaves to cover. Let sit 8 hours (overnight works well), then strain through a fine-mesh sieve into a large measuring glass or small bowl; discard solids. Cover and chill tea until cold, at least 1 hour.
Do ahead: Tea can be made 5 days ahead. Keep chilled.
Bring raw sugar, bay leaves, and 2 cups water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let cool.
Strain simple syrup through a fine-mesh sieve into a measuring glass or small bowl; discard bay leaves. Cover and chill until cold, at least 1 hour.
Do ahead: Simple syrup can be made 5 days ahead. Keep chilled.
Stir vermouth, lime juice, pickle brine, bitters, 2 oz. hibiscus tea, and ½ oz. simple syrup in a glass to combine. Add ice to fill and top off with sparkling wine. Garnish with bay leaves.
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