A Red Drink is a classic Juneteenth libation, whether it’s tropical punch Kool-Aid, strawberry soda, or this savory-sweet hibiscus and vermouth cocktail from Shyretha Sheats, half of the husband-and-wife duo behind beloved Athens, Georgia pop-up The Plate Sale.
What you’ll need
Cocktail Mixing Glass
$16 At Amazon
Mesh Sieve
$16 At Amazon
Bar Spoon
$17 $15 At Amazon
Glass Storage Containers
$40 At Amazon
Small Saucepan
$160 At Amazon
Recipe information
Yield
Makes 1
Ingredients
Tea
Simple Syrup
Cocktail
Preparation
Tea
Step 1
Combine hibiscus flowers and bay leaves in a small bowl. Bring 5 cups water to a boil in a small saucepan and pour over hibiscus flowers and bay leaves to cover. Let sit 8 hours (overnight works well), then strain through a fine-mesh sieve into a large measuring glass or small bowl; discard solids. Cover and chill tea until cold, at least 1 hour.
Do ahead: Tea can be made 5 days ahead. Keep chilled.
Simple Syrup
Step 2
Bring raw sugar, bay leaves, and 2 cups water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let cool.
Step 3
Strain simple syrup through a fine-mesh sieve into a measuring glass or small bowl; discard bay leaves. Cover and chill until cold, at least 1 hour.
Do ahead: Simple syrup can be made 5 days ahead. Keep chilled.
Cocktail
Step 4
Stir vermouth, lime juice, pickle brine, bitters, 2 oz. hibiscus tea, and ½ oz. simple syrup in a glass to combine. Add ice to fill and top off with sparkling wine. Garnish with bay leaves.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
23 Sweet Vermouth Cocktails to Use Up That Bottle
Think outside the negroni box.
