Recipe by

Hibiscus ’75 Pitcher

Hibiscus ’75 Pitcher

serves 6–8

This pretty-in-pink cocktail is a riff on a classic French 75. Dried hibiscus flowers can be found online through Maine-based spice merchants like Gryffon Ridge Spice Merchants and Skordo.

For hibiscus syrup

1 cup sugar

¾ cup water

1 tablespoon light corn syrup

2 tablespoons dried hibiscus flowers


For pitcher of cocktails

1 ½ cups ice

1 ⅔ cups gin

1 cup sparkling white wine

1 cup fresh lemon juice (the peels from 2 lemons reserved and cut into wide strips)

1 cup hibiscus syrup

To make the syrup, combine sugar, water, corn syrup, and hibiscus in a medium saucepan and cook over medium heat until the sugar is dissolved, about 5 minutes. Turn off the heat and steep for at least 30 minutes. When the syrup is cool, strain and pour it into a container, then refrigerate until ready to use.


To make the pitcher of cocktails, add ice, gin, wine, lemon juice, and syrup. Stir to combine, pour into glasses garnished with a lemon twist, and serve.

From Issue

No. 13 / Summer 2020

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