This hibiscus mocktail pairs tart hibiscus with lime and ginger beer for a refreshing drink that’s easy to make, with a nicely balanced, complex flavor profile.
DISCLAIMER
*This post may contain affiliate links, meaning Feast + West may receive commissions for purchases made through those links — at no cost to you. All opinions are our own. Please read our full disclosure for more information.
About this hibiscus mocktail recipe
I first made this for a small get-together when I didn’t want the non-alcoholic option to feel like an afterthought. I poured it into a rocks glass with ice and mint, and it ended up being the drink my guests kept asking about, even with other cocktails on the table.
This is a mocktail that feels a little more unique and elegant than what you’d usually mix up at home, but it isn’t fussy.
The base is a homemade hibiscus syrup, which brings a tart, floral flavor that stands up well to bold ingredients. Fresh lime juice keeps the drink bright and balanced, while ginger beer adds spice and fizz.
A couple dashes of lavender chamomile bitters round everything out with a light herbal note. It’s subtle, but it helps tie the flavors together so the drink tastes complete.
If you have extra syrup, it’s also worth trying in a hibiscus margarita or other citrus-based drinks.
Why you’ll love this recipe
- It has a bold but balanced flavor. Tart hibiscus, lime and ginger beer complement each other without one taking over.
- It’s not too sweet. The acidity keeps this non-alcoholic drink from feeling heavy or sugary.
- It feels a little special. Despite being easy to make, the subtle herbal notes from the bitters and the use of homemade hibiscus syrup make this drink something worth savoring.
Ingredients & essentials
This drink starts with dried hibiscus flowers *, which are simmered into a syrup with water and sugar. Fresh lime juice and ginger beer balance each other nicely.
For the bitters, this recipe uses lavender chamomile bitters from All The Bitter * Co., which add a light herbal note without overpowering the drink.
try non-alcoholic bitters
We love adding bitters to drinks to add a little extra depth and flavor complexity. I’ve teamed up with my friends at All the Bitter — who make fantastic non-alcoholic bitters — to bring you an exclusive discount on your purchase. Use code fwbitters for 10% off!
Fresh mint is used for garnish. For tools, you’ll need a saucepan, a fine-mesh strainer * and your favorite glass for serving.
Instructions
This recipe starts by making hibiscus syrup, which you can do with boiling water and dried hibiscus flowers *. From there, you’ll add all the ingredients together in a glass, and it comes together easily.
Would you like to save this?
We'll email a link to you, so you can come back to it later! Plus you'll get great new recipes each week!
- Fill a glass with ice, then add the hibiscus syrup.
- Pour in the lime juice.
- Top with ginger beer.
- Add the bitters.
- Give a gentle stir.
- Garnish with fresh mint and enjoy.
Tips & tricks
- Use fresh lime juice. It balances the sweetness and keeps the flavor bright.
- Let the syrup cool fully. Warm syrup will melt the ice too quickly and dilute the drink.
- Chill your ginger beer. Room-temperature ginger beer will make the drink less refreshing.
Serving suggestions
Serve this sparkling hibiscus mocktail over ice with a sprig of mint. You can use whatever kind of glassware you have, but I use stemless wine glasses.
It pairs well with foods that can handle a little acidity and spice, like tacos, grilled chicken or anything with citrus or chili. It also works with lighter options like chips and guacamole or a simple fruit platter with fresh berries.
If you’re making a few drinks, this fits in easily alongside a pitcher of iced tea or citrus-forward options like a hibiscus margarita.
FAQ
Store it in a sealed container in the refrigerator for up to 1 month.
Yes. Multiply the syrup and lime juice by the number of servings, then top each glass with ginger beer just before serving so it stays carbonated.
Yes. Add more lime juice for extra brightness or more ginger beer for a lighter, fizzier drink.
Yes. Add 1–2 ounces of tequila or vodka to make it a simple floral cocktail.
Leave a comment or tap the ★★★★★ below to leave a rating — it helps others and supports our work. We love hearing how it turned out!
Hibiscus Mocktail
ingredients
Hibiscus Syrup
- ⅓ cup dried hibiscus flowers
- 1½ cups water
- ¾ cup sugar
Hibiscus Mocktail
- 1 ounce hibiscus syrup
- 1 ounce fresh lime juice
- 4 ounces ginger beer
- 2 dashes non-alcoholic lavender chamomile bitters
- 1 sprig fresh mint for garnish
instructions
Hibiscus Syrup
- Add hibiscus and water to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to a simmer for 15 minutes. Remove from heat.⅓ cup dried hibiscus flowers, 1½ cups water
- Strain the hot liquid through a fine-mesh sieve * to remove the flowers and any solids. Measure the remaining liquid, then return it to the pot over medium heat. Measure out the same amount of sugar as the liquid. Stir until completely dissolved.¾ cup sugar
- Remove from heat and let cool completely.
Hibiscus Mocktail
- Fill a glass with ice, then add the hibiscus syrup and lime juice.1 ounce hibiscus syrup, 1 ounce fresh lime juice
- Top with ginger beer, add the bitters and give it a gentle stir.4 ounces ginger beer, 2 dashes non-alcoholic lavender chamomile bitters
- Garnish with fresh mint and enjoy.1 sprig fresh mint
notes
Save this recipe for later
We’ll email a link to you, so you can come back to it later! Plus you’ll get great new recipes each week!
recommended products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply