Very Berry Hibiscus Cooler2018-07-02T13:50:49-04:00

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. 

Serves 1

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As seen in the Summer/Fall 2018 Issue

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