A spritzy version of the Juneteenth Red Drink. J.T. Copper roasted strawberry and black peppercorn syrup adds just the right amount of nuance the the traditional hibiscus brew. A splash of sparkling water makes it fun for kids of all ages.
Ingredients
- 2 oz lemon juice
- 1 oz J.T. Copper Roasted Strawberry and Black Pepper Syrup
- 3 oz steeped hibiscus tea, chilled
- Sparkling water
- Ice
- Lemon rind, for garnish
Preparation
- Combine the lemon juice, syrup, and the hibiscus tea in a shaker over ice. Stir until well-chilled.
- Put a few ice cubes into a stall glass and strain the tea mixture over them. Top off with the sparkling water and finish with the lemon rind.
