Sage and cinnamon lend a soft earthiness to this zero-proof hibiscus drink from Bitter & Twisted in Phoenix.
3 oz. hibiscus juice
½ oz. fresh lime juice
½ oz. cinnamon syrup
4 sage leaves
2 oz. sparkling water
Garnish: sage leaf
Shake the hibiscus juice, sage leaves and lime juice together with ice. Strain into a highball glass over fresh ice and top with sparkling water.
Hibiscus Juice: Combine ⅓ cup of hibiscus flowers with 4 cups of water and 1½ oz. of cane syrup (1:1) in a bottle and infuse for 1½ hours. Strain out the flowers and refrigerate.
Ross Simon, Bitter & Twisted, Phoenix
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