Bridge tipsy December and dry January with this less-leaded (but no-less-tasty) sipper. Spicy ginger liqueur, nonalcoholic ginger beer, and sweet-tart hibiscus provide all the buzz you need.
Ingredients
- 0.25 cups dried hibiscus petals
- 1.5 cups boiling water
- 0.5 cups fresh lime juice
- 0.5 cups ginger liqueur , such as Domaine de Canton®
- 0.5 cups ginger beer
- 4 sprigs fresh mint for garnish
- fresh ginger , peeled and thinly sliced
Instructions
-
1
Steep hibiscus flowers in boiling water for 5 minutes; strain into a heatproof bowl set in a bowl of ice to speed cooling. Cool completely.
-
2
Transfer to a small pitcher. Stir in lime juice and ginger liqueur. Pour into ice-filled Collins glasses (about 5 oz. per glass) and top each with 1 oz. ginger beer. Garnish with mint sprigs and ginger slices.
Nutrition Facts
Per serving
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