Very Berry Hibiscus Cooler
Presented by Red Wolf Bar & Grille
- 2 oz. hibiscus-infused gin*
- 1 oz. wild berry purée**
- 1/2 oz. Lillet Blanc
- Splash of club soda
*Soak 2–3 dried hibiscus flowers (or 2 hibiscus tea bags) in a bottle of gin for 4–6 days.
**Place blueberries, blackberries, raspberries, and strawberries—wild, if available, and in any proportion you like—in a blender and purée. Refrigerate or freeze remainder for future use.
Put ice in a snifter and add gin, berry puree, Lillet Blanc, and club soda. Stir to combine, add a straw and serve immediately.
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As seen in the Summer/Fall 2018 Issue
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