HIBISCUS and Rose Cocktail Recipes

A close-up of a drink with ice cubes and a dropper above, with some pink dried roses beside a dark bottle labeled 'The Bitter Club Hibiscus & Rose Bitters' on a white surface against a black background.


TBC SPARKLING ROSE

Ingredients:

  • 5 dashes of Hibiscus & Rose Bitters

  • Top up with tonic or soda water

How to make: Pour ingredients in glass over ice and stir.

Serve in: Tumbler

Garnish: Dried rosebuds

A pink cocktail in a coupe glass garnished with a rose petal, a bottle of hibiscus and rose bitters, and scattered dried rosebuds on a white surface.

TBC HIBISCUS MARGARITA

Ingredients:

  • 60ml Tequila

  • 30ml Fresh lime juice

  • 30ml Sugar Syrup

  • 3 dashes of Hibiscus and Rose Bitters

How to make: Shake all ingredients with ice and fine strain into a chilled glass.

Serve in: Martini Glass or Tumbler

Garnish: Dried rosebud

A tall champagne flute with pink drink, next to a perfume bottle labeled 'HIBISCUS & ROSE LITTER' on a white platform with dried rosebuds.

TBC HIBISCUS KISS

Ingredients:

  • 22.5ml Vodka

  • 22.5ml St-Germain elderflower liqueur

  • 3 dashes of Hibiscus and Rose Bitters

  • Top up with champagne

How to make: Place garnish in base of a chilled glass. Add ingredients and stir.

Serve in: Flute Glass

Garnish: Dried rosebud

Pink cocktail with ice, mint leaves, and ice cubes in a tall glass, with a bottle of hibiscus and rose bitters nearby, on a white surface against a black background.


TBC Floral Mojito

Ingredients:

  • 60ml Rum

  • 15ml Lime Juice

  • 10ml Sugar Syrup or Grenadine Syrup

  • 5 dashes of Hibiscus & Rose Bitters

  • Top up with soda water

How to make: Add rum, lime juice, syrup and bitters to glass and fill two-thirds with crushed ice. Stir and then fill with more ice. Top up with soda water and briefly stir once more.

Serve in: Collins Glass

Garnish: A sprig of mint + dried rose petals

A pink cocktail in a martini glass with bubbles, next to a bottle labeled 'The Bitter Club Hibiscus & Rose Bitters' against a black background.

TBC Red Roselyn

Ingredients:

  • 60ml Gin

  • 30ml Martini Extra Dry vermouth

  • 7.5 ml Grenadine Syrup

  • 3 dashes of Hibiscus and Rose Bitters

How to make: Shake all ingredients with ice and fine strain into a chilled glass.

Serve in: Coupe or Martini Glass

Garnish: Dried rosebud

Cocktail in an elegant glass with pink and white flower petals and a bottle of bitters on a white surface against a dark background.

TBC AMADO

Ingredients:

  • 60ml Light Rum

  • 20ml Lime Juice

  • 15ml Sugar Syrup

  • 20ml Chickpea Water (vegan substitute for egg whites)

  • 3 dashes of Hibiscus and Rose Bitters

How to make: Shake all ingredients with ice and strain back into shaker. Dry shake (without ice) and fine strain into a chilled glass.

Serve in: Coupe or Martini Glass

Garnish: 3 dots of Hibiscus & Rose bitters on foam or dried rose petals

A tall glass with a red cocktail and ice, being poured from above, on a white surface against a black background. A black bottle labeled 'The Bitter Club Hibiscus & Rose Bitters' and pink rose petals are placed beside the glass.

TBC HIBISCUS, LEMON & GIN

Ingredients:

  • 60ml Gin

  • 30ml Fresh lemon juice

  • 15ml Sugar Syrup

  • 5 dashes of Hibiscus & Rose Bitters

  • Top up with tonic water

How to make: Pour ingredients in glass over ice and stir.

Serve in: Hi-Ball or Collins Glass

Garnish: Dried rosebud

A pink cocktail garnished with flower petals in a tall, thin glass on a white surface with dried pink rosebuds and a dark background.

TBC BOUQUET

Ingredients:

  • 60ml Gin

  • 15ml Lemon Juice

  • 7.5ml Sugar Syrup

  • 1 spoon Honey

  • 15ml Chilled Water

  • 3 dashes of Hibiscus and Rose Bitters

How to make: Shake all ingredients with ice and fine strain into a chilled glass.

Serve in: Coupe or Martini Glass

Garnish: Dried rosebuds

A bottle of hibiscus and rose bitters labeled 'The Bitter Club' next to a pink and white layered cocktail with flower garnish, on a white surface against a black background.

TBC Hibiscus Fizz

Ingredients:

  • 60ml Gin

  • 22.5ml Lemon Juice

  • 22.5ml Hibiscus Syrup

  • 2 Drops Rose Water (optional)

  • Egg White or Vegan Alternative

  • Soda

  • 5 dashes of Hibiscus and Rose Bitters

How to make: Shake well with ice, then strain over a fresh cube, and top with a splash of soda. 

Serve in: Collins Glass

Garnish: Dried rosebuds

A red cocktail in a coupe glass with splash effects, a glass bottle labeled 'The Bitter Club,' and a dropper on a white surface against a black background.

TBC Garden of Eden

Ingredients:

  • 60ml Gin

  • 15ml Lemon Juice

  • 30ml Watermelon Juice

  • 15ml Apple Liqueur

  • 4-5 Dashes Rose & Hibiscus Bitters

How to make: Shaken with ice, strained into coupe glass.

Serve in: Coupe Glass

Garnish: Dried rosebuds

BLUSH SPRITZ

Ingredients:

  • 50ml Lillet Rosé

  • 75ml Prosecco

  • 15ml Soda water

  • 3 dashes of Hibiscus and Rose Bitters

How to make: Build all ingredients in a glass over ice and stir gently to combine.

Serve in: Large wine glass over cubed ice

Garnish: Dried rosebuds

ROSE GOLD

Ingredients:

  • 60ml El Dorado 8 Year Rum

  • 7.5ml Rich honey syrup (2:1)

  • 5 dashes of Hibiscus and Rose Bitters

How to make: Stir all ingredients with ice until well chilled and strain over a single large ice cube.

Serve in: Rocks glass

Garnish: Orange twist and dried hibiscus

CRIMSON MARTINEZ

Ingredients:

  • 45ml London Dry Gin

  • 30ml Punt e Mes

  • 5ml Luxardo Maraschino

  • 2 dashes of Hibiscus and Rose Bitters

How to make: Stir all ingredients with ice until well chilled and fine strain into a chilled glass.

Serve in: Nick & Nora glass

Garnish: Orange twist

PETAL PUSHER MARTINI

Ingredients:

  • 50ml Premium vodka

  • 15ml Dolin Blanc Vermouth

  • 2 dashes of Hibiscus and Rose Bitters

How to make: Stir all ingredients with ice until well chilled and fine strain into a chilled glass.

Serve in: Nick & Nora glass

Garnish: Lemon twist and rose petal

SPRING FLING CRUSTA

Ingredients:

  • 45ml Pisco

  • 10ml Alma Finca Triple Sec

  • 15ml Fresh lemon juice

  • 5ml Sugar syrup (1:1)

  • 2 dashes of Hibiscus and Rose Bitters

How to make: Shake all ingredients hard with ice and fine strain into a chilled sugar-rimmed glass.

Serve in: Sugar-rimmed coupe

Garnish: Lemon twist and rose petal

PISCO BLOSSOM SOUR

Ingredients:

  • 50ml Pisco

  • 22.5ml Fresh lemon juice

  • 15ml Sugar syrup (1:1)

  • 1 Egg white (optional)

  • 3 dashes of Hibiscus and Rose Bitters (to finish)

How to make: Dry shake all ingredients except the bitters without ice to build the foam, then add ice, shake hard until well chilled and fine strain into a chilled glass.

Serve in: Coupe

Garnish: 3 dashes of bitters and a rose petal on the foam

HIBISCUS PUNCH

Ingredients:

  • 50ml El Dorado 3 Year Rum

  • 40ml Hibiscus tea (cold and strong)

  • 20ml Fresh lemon juice

  • 15ml Sugar syrup (1:1)

  • Sparkling wine or soda water, to top

  • 3 dashes of Hibiscus and Rose Bitters

How to make: Shake all ingredients except the sparkling wine or soda hard with ice, strain into a glass over ice and top with sparkling wine or soda.

Serve in: Highball over cubed ice

Garnish: Lemon wheel and dried hibiscus

ROSÉ COOLER

Ingredients:

  • 75ml Dry rosé wine

  • 25ml Premium vodka

  • 10ml Hibiscus syrup

  • Soda water, to top

  • 1 bar spoon of Hibiscus and Rose Bitters

How to make: Stir the rosé, vodka, hibiscus syrup and bitters with ice, strain into a glass over ice and top with soda water.

Serve in: Large wine glass over cubed ice

Garnish: Rose petal and lemon twist

LOVE LETTER

Ingredients:

  • 45ml Premium vodka

  • 20ml Hibiscus cordial

  • 5ml Sugar syrup (1:1)

  • 1 Egg white

  • 2 dashes of Hibiscus and Rose Bitters

How to make: Dry shake all ingredients without ice to build the foam, then add ice, shake hard until well chilled and fine strain into a chilled glass.

Serve in: Coupe

Garnish: Rose petal

PUDDING CLUB

Ingredients:

  • 40ml El Dorado 8 Year Rum

  • 20ml PX Sherry

  • 2 dashes of Hibiscus and Rose Bitters

How to make: Stir all ingredients with ice until well chilled and strain over a single ice cube.

Serve in: Rocks glass

Garnish: Orange twist and dried hibiscus