Hibiscus Proof Syrup

Hibiscus Proof Syrup

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16 oz bottle makes 16-32 cocktails
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We expected Hibiscus Proof Syrup to be floral, bright pink-red, and a little tart — and it totally is. But then our syrup crew went and layered in the hibiscus two ways, creating a clean, sophisticated, refreshing fruitiness that brightens every cocktail we’ve mixed with it. This is DELICIOUS, y’all. Try it, and you’ll agree: This syrup’s the sleeper hit of our Botanical Collection.

Hibiscus Martini: Shake 2 oz vodka, ¾ oz Hibiscus Proof Syrup, ½ oz Cointreau, and ¾ oz lime juice with ice. Strain into a chilled martini glass and garnish with lime peel.

Each bottle makes 16-32 cocktails, depending on recipe.

Ingredients: Water, Organic Cane Sugar, Hibiscus Tincture, Brewed Hibiscus Concentrate, Kosher Salt, Citric Acid

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All the reasons.

It’s a fascinating plant, first of all. It sleeps at night. It comes in all the colors. It’s related to both cotton and okra (which blows our lil’ Alabama-raised minds). You can polish your shoes with the petals, or mash up the leaves and flowers to wash your hair. You can eat pretty much the whole thing — including the shoe polish/shampoo bits — but it’s the calyx, the part that protects the bud and keeps the petals in place, that humans began consuming thousands of years ago. Throughout Africa, Asia, and the Caribbean, hibiscus is used in food and drink for its gorgeous pinky-red color and tart-floral cranberryish flavor.* Ever heard of sorrel, the Caribbean Christmas punch? Hibiscus, baby. Red drink, aka “liquid soul”? The color harkens back to the hibiscus-based beverages enjoyed across the African diaspora for generations. Hibiscus is a great example of how food and drink are living, consumable human history — and in that sense, hibiscus IS us.** Fix yourself a nice Crimson 75, and discuss amongst yourselves.
*Here’s a great article about hibiscus, and hibiscus-based beverages.
**Not in the Soylent Green sense. That is one syrup we will never make.

Crimson 75


* 1 ½ oz Gin

* ¾ oz Hibiscus Proof Syrup

* ¾ oz Lemon Juice

* 3 oz Sparkling Wine

* Lemon Peel to Garnish


1. Shake gin, Proof Syrup, and lemon juice with ice.

2. Strain into a champagne flute and top with sparkling wine.

3. Garnish with lemon peel.