Hibiscus Aperitivo Spritz Mocktail
This mocktail was sitting in the back of my head to remake after an amazing solo date at The Grey in Savannah, Georgia with a hibiscus mocktail made with a non-alcoholic aperitif. I loved Aperol and Campari when I used to drink more frequently. Give me an Aperol Spritz or Negroni any day, so that was absolutely my choice of the two mocktails they were offering. It was delicious.
Fast forward a few weeks. I was in a rental house in Joshua Tree that had quite the assortment of tea. I’m not usually a tea gal, but I saw a Hibiscus packet peeking out of the jar. I grabbed a lemon and my Wilderton Bittersweet Aperitivo and got to testing. It’s 3 ingredients, the hardest part is boiling water, and yet it’s complex and refreshing. Here’s the run down:
NONALCOHOLIC HIBISCUS APERITIVO
makes 1 mocktail
INGREDIENTS
1 hibiscus tea bag
8 oz of water
2 oz non-alcoholic or alcoholic aperitivo (I use Wilderton Bittersweet Aperitivo)
1 lemon
METHOD
Brew and steep the tea. Let cool.
Pour tea over ice.
Add your aperitivo and a squeeze of lemon.
Stir and enjoy!
