Rosé-Hibiscus Spritz


If you alternate between an Aperol spritz and a glass of rosé, this drink is for you.

Rosé-Hibiscus Spritz
Photo: Carson Downing
Total Time:
10 mins


  • 1 ounce gin

  • 2 ounce dry rosé

  • ½ ounce Rosé-Hibiscus Syrup

  • ½ ounce lemon juice

  • 2 ounce seltzer

  • Rosemary sprig and/or hibiscus flowers, for garnish

  • Ice


  1. Make the Rosé-Hibiscus Syrup.

  2. In a mixing tin, combine the gin, Rosé-Hibiscus syrup, and lemon juice.

  3. Add ice, shake well, and strain into a cocktail glass over fresh ice.

  4. Top with seltzer and garnish with a sprig of fresh rosemary.

Rosé-Hibiscuis Syrup

Combine 1 cup rosé, 1 cup sugar, and 1 bag of hibiscus tea. Bring to a low simmer, stirring well, and remove from heat, once the sugar has dissolved. Allow the syrup return to room temperature, giving the hibiscus tea time to fully infuse with both flavor and color. Remove and discard tea bag, squeezing gently. Store syrup in the refrigerator up to two weeks. Makes 1 1/2 cups syrup.

Nutrition Facts (per serving)

159 Calories
12g Carbs
Nutrition Facts
Servings Per Recipe 1
Calories 159
% Daily Value *
Sodium 5mg 0%
Total Carbohydrate 12g 4%
Total Sugars 11g
Vitamin C 5.9mg 30%
Calcium 9mg 1%
Iron 0.2mg 1%
Potassium 58mg 1%
Folate, total 3.8mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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