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Hibiscus Ginger Tea

A pink hibiscus ginger tea cocktail made using Hanson ginger vodka
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Hibiscus Ginger Tea is a refreshing and flavorful drink that combines the bold, zesty flavor of ginger with the tartness of lemon juice and the floral sweetness of hibiscus syrup. The addition of Hanson Organic Ginger Vodka adds a spicy kick to the drink and complements the other ingredients well. The club soda helps to give the drink a bit of fizz and makes it a perfect thirst-quencher.

Vodka

Original
Cucumber
Mandarin
Habanero
Meyer Lemon
Ginger
Boysenberry
Espresso
Whiskey

Ingredients

  • 1.5 oz Hanson Organic Ginger Vodka
  • 1.0 oz Organic Fresh Squeezed Lemon Juice
  • 1.0 oz Organic Hibiscus Syrup
  • Club Soda (to top it off)
Method
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  1. To make the Hibiscus Syrup, combine 1/2 cup Sugar and 2 tablespoons dried Hibiscus Leaves. Stir to combine, then add 1/2 cup water over heat until the sugar dissolves. Let it cool.
  2. Shake the Hanson Organic Ginger Vodka, organic fresh squeezed lemon juice, and organic Hibiscus Syrup with ice.
  3. Strain the mixture over ice into a Collins glass.
  4. Top it off with club soda.
We harvest our specially-grown proprietary blend of organic California grapes in late August and early September to ensure they’re optimum ripeness for making our vodkas. At just under 20 Brix, they’re not too sour, but not too sweet either – just perfect for vodka distillation.
We harvest our specially-grown proprietary blend of organic California grapes in late August and early September to ensure they’re optimum ripeness for making our vodkas. At just under 20 Brix, they’re not too sour, but not too sweet either – just perfect for vodka distillation.
We harvest our specially-grown proprietary blend of organic California grapes in late August and early September to ensure they’re optimum ripeness for making our vodkas. At just under 20 Brix, they’re not too sour, but not too sweet either – just perfect for vodka distillation.
We harvest our specially-grown proprietary blend of organic California grapes in late August and early September to ensure they’re optimum ripeness for making our vodkas. At just under 20 Brix, they’re not too sour, but not too sweet either – just perfect for vodka distillation.
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