rosy hibiscus gin lowball

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Rosy Hibiscus-Gin Lowball

Known as sorrel in parts of Africa, roselle — the type of hibiscus used in most hibiscus teas — complements the floral notes of gin, resulting in a refreshing, balanced beverage. Stir leftover hibiscus tea into lemonade for a refreshing nonalcoholic sipper.

INGREDIENTS

¾ cup water
1 regular-size hibiscus tea bag (such as The Republic of Tea)
12 medium-size fresh mint leaves or 6 medium-size fresh basil leaves
2 teaspoons fresh lime juice, plus lime wheel, for garnish
1 teaspoon dark maple syrup
3 tablespoons (1½ ounces) dry gin (such as Bluecoat)
1 tablespoon (½ ounce) Cocchi Americano
Ice cubes
2 dashes orange bitters (such as Angostura)

INSTRUCTIONS

Bring 3/4 cup water to a gentle boil in a small saucepan over high. Add tea bag to water, and remove from heat. Steep until desired strength is reached, 5 to 7 minutes. Remove tea bag, and transfer tea to a small heatproof cup; allow to cool, uncovered, at room temperature 10 minutes. Cover and refrigerate until completely chilled, about 40 minutes.
Gently muddle herb leaves in a mixing glass or cocktail shaker. Add lime juice and maple syrup; muddle until liquid is fully extracted. Stir in 1/4 cup hibiscus tea, gin, and Cocchi Americano. Strain mixture into a rocks glass filled halfway with ice cubes. Add orange bitters, and garnish with lime wheel.