Hibiscus Tea Collins
Vodka, Hibiscus Tea Syrup, Lime, Italicus, White Rum, Soda Water, Hibiscus Flowers
Bartender Harrison Snow of Lullaby | New York, NY
“I was inspired by the Fresh Origins hibiscus flowers. I thought it would be fun to make a summery refreshing cocktail inspired by the classic Agua de Jamaica. The cocktail uses vodka to let the flavor of the hibiscus shine, with just a splash of white rum to bring a touch of sweetness and roundness to the cocktail. The hibiscus flowers pair nicely with the bergamot citrus notes in the Italicus, and the Fresh Origins ginger crystals give a nice, zippy flavor to contrast the fruity sweetness of the cocktail.” — Bartender Harrison Snow
Adapted by StarChefs | August 2026 | Photo: Will blunt
INGREDIENTS
Hibiscus Tea Syrup:
105 grams dried hibiscus flowers
Granulated sugar
To Assemble and Serve:
Yield: 1 cocktail
Fresh Origins Mini Herb Crystals® Ginger
1 ounce vodka
¾ ounce lime juice
½ ounce Italicus apéritif
¼ ounce white rum
3 drops saline solution
1 ounce soda water
Fresh Origins Edible Flowers Hibiscus Flower
METHOD
For the Hibiscus Tea Syrup:
Place hibiscus flowers in a nonreactive container and set aside. Bring a pot of 1 kilogram water to a boil. Pour over hibiscus flowers and let sit 10 minutes at room temperature. Strain through a coffee filter, discarding flowers. Weigh resulting mixture and stir in fifty-percent of sugar by weight of infused water. Whisk until sugar has fully dissolved. Bottle and reserve.
To Assemble and Serve:
Rim a Collins glass with Fresh Origins Mini Herb Crystals® Ginger. Set aside. In a shaker, combine vodka, lime, apéritif, rum, saline, and 1 ounce Hibiscus Tea Syrup. Shake and strain to prepared glass with ice. Top with soda water. Garnish with Fresh Origins Edible Flowers Hibiscus Flower.
