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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 Cinnamon Sugar¼ cup Ginger Sugar14 tsp Hibiscus Flower - Cut & Sifted (extra for optional garnish)1 stick Cinnamon Stick - Korintje
From the Grocer14 cups filtered water750 ml btl cinnamon whiskySparkling mineral water (to taste)
ADD Cinnamon Sugar, Ginger Sugar, and filtered water to a one gallon pitcher (we used Tea Pitcher - Gallon w.Filter).STIR until sugar is dissolved.PLACE Hibiscus Flower - Cut & Sifted and 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:GARNISH with decorative ice cubes, or rim beverage glasses prior to filling with excess Cinnamon Sugar and Ginger Sugar!
Yield: 1 pitcherTotal Time: 24 hrsPrep: 24 hrsCook: 0 mins
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