The Liberty Bell
Enjoy a patriotic summer happy hour with this red, white & blue cocktail featuring sweet hibiscus and refreshing citrus.
Difficulty:
Intermediate
Glass:
Collins
Ice:
Crushed
Occasion:
Warm Weather
Garnish:
Blueberries
Recipe Ingredients
Servings 1
| 2 oz | Patrón Silver |
| 2 oz | Soda water |
| 1 oz | Lime juice |
| .5 oz | Citrónge Orange Liqueur |
| .25 oz | Hibiscus syrup* |
| + | Blueberries for garnish |
| 60 ml | Patrón Silver |
| 60 ml | Soda water |
| 30 ml | Lime juice |
| 15 ml | Citrónge Orange Liqueur |
| 7.5 ml | Hibiscus syrup* |
| + | Blueberries for garnish |
Unless noted, drinks should be made one at a time.
How to Make
- In a cocktail shaker, combine all ingredients except hibiscus syrup and soda water with ice.
- Shake vigorously to chill.
- In the bottom of a collins glass, add the hibiscus syrup and fill the glass with crushed ice.
- Slowly pour the chilled mixture over the ice.
- Top with soda water and fill the top of the glass with blueberries.
*Hibiscus syrup:
3/4 Cup dried hibiscus leaves 4 Cups water 4 Cups sugar
- Combine all ingredients in a medium saucepan set over high heat. Bring to a boil, then drop heat to low and simmer, uncovered, for 10 minutes.
- Remove saucepan from heat, cover, and let steep for 5 minutes. Place a fine-meshed sieve over a large measuring cup or bowl with a pour spout and pour syrup through.
- Let drain completely and discard flowers.
- Pour the syrup into a clean jar with lid, cover, and let cool.
How to Shake & Strain
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