Hibiscus Negroni

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Winter sort of begs for a drink like this — it’s warming, balanced, and just makes you say “ahhhh” after every sip. This little diddy is our take on a classic Negroni, a staple Italian cocktail. We use a hibiscus brandy from Greenbar Distillery, but if you aren’t able to get your hands on that beauty, you can substitute hibiscus simple syrup. I’ve added the recipe for that below as well!

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HIBISCUS NEGRONI
1 oz. gin
1 oz. Campari
1/2 oz. hibiscus brandy (or, hibiscus simple syrup)
1/2 oz. sweet vermouth
Squeeze of lemon
Garnish with a lemon peel

INSTRUCTIONS
Combine all (excluding lemon juice) in a shaker with ice. Shake well, pour into a rocks glass over a large ice cube. Squeeze in a bit of fresh lemon juice and garnish with a lemon peel. Cheers!


HIBISCUS SIMPLE SYRUP
1 cup sugar
1 cup water
2 bags Tazo Passion tea

INSTRUCTIONS
Combine in a small saucepan and bring to a boil. Be sure to tie tea bags to handle to keep them out of trouble! Cook for 2-3 minutes, making sure not to burn the sugar. Reduce heat as needed. Let cool and store in an airtight container. Keeps for about a week.