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Add a little FIRE to your next event! Enjoy sweet hibiscus tea combined with a kiss of cinnamon whisky. Our critics agree, this is one fine cocktail to serve at the ball!
From TSTE®¼ cup TSTE® Cinnamon Sugar¼ cup TSTE® Ginger Sugar1 cup TSTE® Hibiscus Flower (extra for optional garnish)1 stick TSTE® Cinnamon Stick - Korintje
From the Grocer14 cups filtered water750 ml btl cinnamon whisky (we used Fireball)Sparkling mineral water (to taste)
ADD TSTE® Cinnamon Sugar, TSTE® Ginger Sugar, and filtered water to a one gallon pitcher (we used TSTE® Tea Pitcher - Gallon w.Filter).STIR until sugar is dissolved.PLACE TSTE® Hibiscus Flower and TSTE® Cinnamon Stick - Korintje into the infuser and chill overnight or up to one week (hibiscus tea becomes sweeter with time)!FILL glasses with ice (see serving suggestion below to make hibiscus ice cubes).POUR hibiscus tea over ice, filling glasses about ¾ of the way. Add cinnamon whiskey to taste and a splash of sparkling mineral water.
Serving Suggestion:ADD TSTE® Hibiscus Flower to decorative ice cube trays. Fill to the top with water and freeze. Serve drinks with hibiscus ice cubes in medium-sized beverage glasses.
Yield: 1 pitcherTotal Time: 24 hrsPrep: 24 hrsCook: 0 mins
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