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Rosehip Hibiscus Botanical Syrup Cocktail Recipes

Our Rosehip Hibiscus is sweet and sour, perfect for any mocktail or cocktail.


It's versatile; dress it up in any iced tea and bring the Vitamin C to any cocktail playing. 

Our favorite and easiest cocktail to make with this one is a riff off of the classic margarita. Instead of simple syrup use our Rosehip Hibiscus and make your margarita a little more magical with herbs. 

Here are some of our other favorite cocktails. With a downloadable pdf at the end of this post.

Thornton Manhattan


Elijah Craig Bourbon. Carpano Antica. Sweet Vermouth. Rosehip Hibiscus Syrup. Cococinna Bitters. Orange. Cherry.

Add to stirring vessel: 

2.5 oz. Elijah Craig Bourbon

0.5 oz. Antica Vermouth

0.25 oz. Rosehip Hibiscus Syrup

1 scoop of ice.

Stir 20 times. 

Strain into small coupe.(not chilled).

Top with 6 dashes Cococinna or aromatic bitters.

Garnish with a twist of Orange and Cherry

Bramble Smash


Tito's Vodka. Green Chartreuse. Rosehip Hibiscus Syrup. Lemon Juice. Cucumber. Berries. Mint. Garnish (Basil or Bronze Fennel). Collins glass.

Add to shaker:

1 inch of Cucumber

6 Blueberries

Sprig of Mint + Basil(muddle for 15 seconds.)

2 oz. Tito's Vodka

1 oz. Lemon Juice

0.5 oz. Rosehip Hibiscus Syrup

1 scoop of ice.(shake for 20 seconds.) 

Strain into Collins glass with ice.

Float a teaspoon of Green Chartreuse on top.

Garnish with a slice of Cucumber (on rim), and sprig of Mint or Basil.

Fiery Run Margarita


Espolon Tequila infused with Habanero. Rosehip Hibiscus Syrup. Grapefruit Juice. Lime Juice. Ancho Chili Salt.   

Add to shaker:

2 oz. Habanero infused Espolon Tequila

0.5 oz Rosehip Hibiscus Syrup

1 oz. Lime Juice

0.25 oz. Grapefruit Juice

1 scoop of ice(shake for 20 seconds.) 

Wet the rim of the rocks glasswith lime.

Coat the rim of the glass with chili salt. 

Fill the salt-rimmed rocks glass with ice.

Strain cocktail into salt-rimmed glass.

Garnish with lime wedge.

Truth & Envy


Botanist Gin. Aperol. Lemon Juice. Grapefruit Juice. Rosehip Hibiscus Syrup. Lemon Basil Leaves. Lavender Bitters. 


Chill large coupe. 

Add to shaker:

Sprig of Lemon basil

0.5 oz. Rosehip Hibiscus Syrup (muddle for 10 sec)

2 oz. Botanist Gin

0.5 oz. Aperol

0.25 oz. Lemon juice

0.25 oz. Grapefruit juice

1 scoop of ice

Shake for 20 sec

Strain into chilled large coupe.  

Garnish with thin twist of lemon.

To add more flair to your favorite cocktails, here are some of our other Botanical Syrups and Wild Bitters

Download the Rosehip Hibiscus Cocktail Recipes HERE

Download our complete Cocktail Guide HERE

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