Recipe: Sparkling Hibiscus Mocktail

You know those pretty dried hibiscus flowers you bought a while ago and forgot about? It’s time to get them out because this is the prettiest way to put them to work. Made from dried hibiscus flowers, this jewel-toned sparkler is just as refreshing as it is beautiful. It greets you with a delicate, sweet-tart flavor, balanced by a splash of bitter tonic.

If you have a thing for fancy-flavored iced teas, this is the sparkling upgrade you’ll want to get familiar with. Inspired by agua de Jamaica, or hibiscus iced tea, this non-boozy drink doubles down on floral aroma with a touch of sweet honey, and is finished off with a fizzy pop to make your tastebuds tingle.

For a better tea-infused minimalist cocktail, skip the heat in favor of cold brewing. This simple process gives you a smooth and delicate, full-flavored drink minus the bitterness than can sometimes come with hot tea. It’s just what we want for a light spring drink.

Make the cold-brewed hibiscus tea: Cold brewing is easy and doesn’t ask much more of you than a little forward thinking and some time. Add one hibiscus tea bag (or a spoonful or two of dried hibiscus flowers) to about 3/4 cup of cold water. Cover and refrigerate for a few hours up to overnight, depending on how strong you prefer the tea, then remove the tea bag (or strain the flowers).

For each drink, fill a tall glass with ice and pour in the cold-brewed hibiscus tea. Add a spoonful of honey and stir until dissolved. Top off with tonic water and stir together. Garnish with dried hibiscus flowers for serving.

Go beyond seltzer, soda, and juice — shaking up booze-free drinks that actually feel fancy and fun is easier than you think. This series on sober celebrations will show you how to whip up super-impressive mocktails with just three basic ingredients.