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Laura Palmer

Recipe by:Sean Venus
Venus Spirits Cocktails & Kitchen, Santa Cruz


  • 2 oz. Venus Spirits Gin No. 01
    2 oz. hibiscus tea reduction (see note)
    1/2 oz. simple syrup
    1/2 oz. fresh lemon juice
    6 dashes rose water
    1/2 oz. seltzer
    Dried rosebud and lemon wheel, for garnish


Add all ingredients except seltzer and garnish to a cocktail shaker filled with ice. Shake until chilled, strain over ice and top with seltzer. Garnish with a dried rosebud and lemon wheel laid on top.

Note: To make hibiscus tea reduction, add 7 cups dried hibiscus flowers to a medium-sized pot and fill with water to the top. Turn on medium heat, allow to come to a simmer and immediately reduce to low. Stir and adjust temperature as needed, never boiling. Reduce liquid to 60% (about 2 1/2 hours). Allow to cool, then strain through a fine sieve, disposing of used flowers. Cool in an ice bath. After cooled, measure and add 20% simple syrup (1 cup simple syrup to every 5 cups reduction). After sweetened, store in refrigerator for up to 3 weeks.

Serves 1

Photo: © 2021 Tomas Ovalle

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