A Red Drink is a classic Juneteenth libation, whether it’s tropical punch Kool-Aid, strawberry soda, or this savory-sweet hibiscus and vermouth cocktail from Shyretha Sheats, half of the husband-and-wife duo behind beloved Athens, Georgia pop-up The Plate Sale.
What you’ll need
Cocktail Mixing Glass
$40 $18 At Amazon
Mesh Sieve
$13 At Amazon
Bar Spoon
$15 At Amazon
Glass Storage Containers
$36 At Amazon
Small Saucepan
$155 At Amazon
Recipe information
Yield
Makes 1
Ingredients
Tea
1
10
Simple Syrup
2
10
Cocktail
1
½
1
Need to make a substitution?
Preparation
Tea
Step 1
Combine hibiscus flowers and bay leaves in a small bowl. Bring 5 cups water to a boil in a small saucepan and pour over hibiscus flowers and bay leaves to cover. Let sit 8 hours (overnight works well), then strain through a fine-mesh sieve into a large measuring glass or small bowl; discard solids. Cover and chill tea until cold, at least 1 hour.
Do ahead: Tea can be made 5 days ahead. Keep chilled.
Simple Syrup
Step 2
Bring raw sugar, bay leaves, and 2 cups water to a simmer in a small saucepan, stirring to dissolve sugar. Remove from heat and let cool.
Step 3
Strain simple syrup through a fine-mesh sieve into a measuring glass or small bowl; discard bay leaves. Cover and chill until cold, at least 1 hour.
Do ahead: Simple syrup can be made 5 days ahead. Keep chilled.
Cocktail
Step 4
Stir vermouth, lime juice, pickle brine, bitters, 2 oz. hibiscus tea, and ½ oz. simple syrup in a glass to combine. Add ice to fill and top off with sparkling wine. Garnish with bay leaves.