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Tropical Hibiscus Spritz Cocktail

Shanna
A sweet, tropical riff of the classic Italian aperitif. Hibiscus simple syrup and hibiscus sparkling water transport this drink to a tropical isle, where I would like to be right now.
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Prep Time 5 minutes
Total Time 5 minutes

Ingredients
  

  • 1 tablespoon Hibiscus simple syrup see notes
  • 2 oz Aperol Liqueur
  • 3 oz Prosecco
  • 1-2 ounces Hibiscus La-Croix
  • Orange Slice
  • Glass straw @surfsidesips

Instructions
 

  • Instructions:
    Place an orange slice on the side of the glass and fill with ice. Preferably pebble ice. Pour in the hibiscus syrup first followed by the Aperol, Prosecco and then top with the hibiscus soda water. Stir a little before drinking.

Notes

Hibiscus Simple Syrup
  • Makes about 1 ¼ cups of syrup
  • 1 cup water (8oz/250 ml)
  • 1 cup granulated sugar (7 ¼ oz/200g)
  • 1 ounce dried hibiscus flowers ( a little over half a cup)
Combine all ingredients in a saucepan over medium heat. Stir until the sugar has dissolved. Bring to a boil then lower to a simmer and simmer for 10-15 minutes. Remove from heat, cover pan with a lid and steep for at least an hour. Strain unto jars or bottles that have airtight lids. 
Simple syrup will keep in your refrigerator up to a month. Keep chilled at all times. 
Notes:
To make a rich simple syrup use 1 ½ cups of sugar to 1 cup water. Same amount of dried hibiscus
You can add whole spices such as vanilla bean, cinnamon stick, cloves, star anise, nutmeg etc for a spiced version for holiday drinks. These get strained out before pouring the syrup into jars or bottles.