you don't need a reason to pour something better, but it helps when it looks like this. meet the sunset in spring: a sweet yet citrusy sip with a touch of tart hibiscus, designed to be easy on the eyes and hard not to finish.
ingredients
- 4 oz. peach mango hiyo
- .5 oz. lemon juice
- .5 oz. honey syrup
- 2 oz. hibiscus tea, cooled
- 1 c. ice
- lemon wheel, for garnish
directions
prep the hibiscus tea and honey syrup
steep 2 tbsp. of hibiscus tea in 4 oz of hot water. for the honey syrup, whisk 2 tbsp. honey and 2 tbsp. hot water together in a glass. allow both to cool.
build the mocktail
grab a serving glass and pour in the lemon juice, honey syrup, and hibiscus tea. stir well to combine. add ice to the glass, then slowly pour peach mango hiyo over top. garnish with a fresh or dried lemon wheel.
