There’s nothing quite like a quiet July night, when the fireflies are out and the warm breeze is tinged with the scent of summer blooms. These are the sort of nights that beg for time on the front porch, the fire escape, or the stoop—and an excellent cocktail to go with it! This updated take on the French 75 from The Artful Desperado’s Gabriel Cabrera seems the perfect complement to such occasions, with hibiscus-infused flavor and effervescent touches of champagne. Whether you’re serving this at a party or just sipping with a friend, this has the makings of a new summer classic. Cheers!
Hibiscus French 75 Punch
½ cup hibiscus tea concentrate*
½ cup gin
Juice of 1 lemon
Brown sugar cubes (regular work too)
1 bottle (750ml) champagne or prosecco, chilled
* Hibiscus tea concentrate: In a pot, place 1 cup water + 4 hibiscus tea bags (or 4 tablespoons of loose hibiscus tea). Simmer on medium heat for 10 minutes. Remove from heat, strain, and let it cool. Refrigerate for an hour (or until chill)
To make the hibiscus punch mix: In a small bottle or jar place the cold hibiscus concentrate, gin, lemon juice, and 4 dashes of orange bitters. Stir to combine and place in the fridge.
To serve: grab a few champagne glasses (flutes looks great!), place one or two sugar cubes at the bottom of the glass (depending how sweet you like your cocktails), then 1 tablespoon of the gin and hibiscus punch mix. Top with champagne or prosecco and drink!
If you’re serving this for a party, make it into a self-serve station by placing the glasses on a tray, add the sugar cubes, and have the jar of the hibiscus punch mix and a chilled bottle of champagne right next to them. Let the crowd have fun with DIY cocktails!