by Summer Jane Bell
- 2 oz Suerte Blanco
- .75 Hibiscus Syrup
- .75 lime juice
- Ginger Beer
- Garnish: mint sprig
Shake all ingredients but ginger beer, and strain over fresh ice in a Collins glass. Top with housemade ginger beer (if using store bought, add a couple drops of ginger juice to make it taste strong and spicy of ginger).
To make Hibiscus Syrup: Simmer one cup of sugar with one cup of water with a handful of dried hibiscus flowers for 15 minutes. Let steep and cool. Strain out the solids. This will keep in the fridge for 2 weeks.
Find more Hibiscus cocktail recipes.