Non-alcoholic cocktail "Giorno" with hibiscus
10 servings
5 minutes
Roman Volkov, head bartender at JoJo Bar, shared the recipe with us.
1
Prepare sugar syrup — a large amount, enough for several cocktails. Take sugar and water in equal proportions (about 500 ml of water and 500 g of sugar is convenient).
- Water: 100 ml
- Sugar: 100 g
2
Heat the water to a boil, then cool it to 80 degrees. Return to heat, add sugar, and stir until it boils again.
- Water: 100 ml
- Sugar: 100 g
3
When the sugar dissolves, remove the syrup from heat and let it cool.
4
Measure the required amount of syrup for cocktails and pour the rest into a well-sealed bottle. The syrup can be stored in the bottle for about a month.
5
Brew a hibiscus tea bag in 150 ml (for one serving) of boiling water. Let it cool.
6
Place ice cubes in the glass to cool it down. Then transfer the cubes to another container and drain the melted water.
7
Pour sugar syrup (20 ml) and hibiscus infusion (50 ml) into the glass.
- Sugar: 100 g
- Hibiscus tea (karkade): 10 teaspoons
8
Add freshly squeezed lemon juice.
- Lemon juice: 350 ml
9
Put ice cubes in the glass.
10
Fill the glass to the brim with non-alcoholic champagne.
- Non-alcoholic sparkling wine: to taste
11
Stir the cocktail with a bar spoon and serve immediately.
