Spiced Hibiscus, Cinnamon and Ginger Vodka Sour with Maple Syrup and Lemon

This cocktail uses the most delightful cinnamon and ginger infused hibiscus tea. Make a large pitcher of the tea in advance and make a lot of it as it is delicious just plain and refreshing alone without the vodka and sugar all day long or as a hangover cure the next day too. I usually make my own recipes, but I loved this one so much that I had to share the recipe from Nyssas Kitchen. Hibiscus is one of the healthiest teas you can drink. It is filled with hydrating antioxidants.

Prep Time: 5 minutes

Cooking Time: 15 minutes

Makes 6 cocktails

Ingredients for the Hibiscus, Cinnamon, Ginger Infused Tea:

4 ¼ cups water

3 inches of peel fresh ginger, sliced into rounds

3 cinnamon sticks

6 Tbs of loose dried hibiscus flowers or 6 bags hibiscus tea

Directions for the Ginger, Cinnamon Infused Hibiscus tea:

Bring all ingredients to a simmer. Simmer for 10 minutes. Strain out the cinnamon sticks and ginger (you may dry and save them for decorating the cocktail). Refrigerate. This can be made 2-3 days in advance and kept refrigerated

Ingredients for Vodka Hibiscus Sour:

3 Tbs fresh lemon juice

9 ounces vodka

12 ounces ginger and cinnamon infused tea

6 Tbs maple syrup

3 egg whites or 6 Tbs of aquafaba

(aquafaba is the liquid from a can of chickpeas, this would be the vegan option for making the foam on top of your cocktail)

Garnishes:

Cinnamon Stick

Dried Candied Orange Slice

Dried Hibiscus flowers

Directions/Technique for Cocktail:

Make two drinks at a time. Add 1 Tbs lemon juice, 3 oz vodka, 4 oz infused hibiscus team, 2 tbs maple syrup and 1 egg white to a cocktail shaker with no ice added. This is called a dried shake and incorporates the egg into a fluffy foam. Now add your ice and shake for another 15 seconds. This will chill your cocktail and build the foam up further. Strain into 2 cocktail glasses over ice and serve with a cinnamon stick, a dried candied orange and extra hibiscus flowers if desired.