Summer Hibiscus Tea with Mint and Jalapeño

Summer Hibiscus Tea with Mint and Jalapeño


Hibiscus Syrup

  • 1 cup water
  • ⅓ cup dried hibiscus flowers
  • ½  cup sugar

For 1 Cocktail

  • ¼  cup hibiscus syrup
  • 1 ounce  lime juice (about 1 regular lime)
  • 1 ounce HHA vodka
  • 2 tsp. honey
  • 1 cup ice cubes


  • 1 jalapeño, thinly sliced into rounds
  • A few mint sprigs
  • 1 lime, thinly sliced into wheels


Hibiscus Syrup:

 In a saucepan, add ½ cup sugar to 1 cup water and bring to a boil. Add dried hibiscus and stir until sugar is dissolved. Remove from heat and let steep for 15 minutes. Strain through a fine mesh strainer into a jar or glass container and chill until cold (about 30 minutes). Can be made up to 2 weeks ahead.

Make the Cocktail:

  1. Sugar the rim of the glass.
  2.  Add ice, chilled hibiscus syrup, lime juice, HHA vodka and honey to a cocktail shaker and shake vigorously to combine.
  3. Add the prepared ice to a highball glass. Twist a few leaves of mint and add to the glass along with 2 or 3 slices of jalapeño, and a lime wheel.


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