Hibiscus Cocktail: Chispa's Side Eye - Imbibe Magazine Subscribe + Save

Side Eye: A Hibiscus Cocktail

This vibrant hibiscus cocktail at Chispa in Napa Valley showcases co-owners Taylor Kindred and Aubrey Bailey’s shared love of agave spirits. “The only thing I drink more of than Champagne is tequila,” Bailey says.


  • 1 1/2 oz. blanco tequila
  • 1/2 oz. pomegranate liqueur
  • 3/4 oz. hibiscus syrup
  • 1 dash Bittercube Trinity bitters (or sub Angostura)
  • 1 dash peppercorn bitters, such as Dashfire Sichuan
  • Tools:shaker, strainer, fine strainer
  • Glass:large coupe
  • Garnish:lime peel


Shake all of the ingredients with ice, double strain into a chilled glass, then garnish.

Hibiscus SyrupCombine 50 grams of dried hibiscus with 500 grams each of granulated sugar and hot water, and stir until the sugar dissolves. Let steep overnight, then strain. Keeps refrigerated for up to 3 weeks.

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