As we started planning for our latest event series with WeWork, we knew it might be tough to have conversations around our personal failures. So, we got to thinking: what would help loosen everyone up and set the vibe? GIN!
We called our friend Whitney Rorison at Dillons Small Batch Distillers to see what libations she and her and team could whip up, and she was kind enough to share the recipe below for those of you who can’t join us that evening.
Rosehip + Hibiscus Tea
3 ounces rosehip and hibiscus tea
1 ½ ounces Dillon’s Dry Gin 7
½ ounce fresh lemon juice
½ ounce simple syrup (1:1 ratio of sugar to water)
2 dashes Dillon’s Ginger Bitters
Handful of ice cubes, more for serving
Dried rose petals or tea leaves, for garnish
- Let the tea cool to room temperature or sun steep for 12 hours. Place the tea in an airtight container and refrigerate until chilled.
- Add the cold tea, gin, lemon juice, syrup and bitters to a cocktail shaker. Add the ice and shake for 10 to 15 seconds.
- Strain the cocktail into a rocks glass with fresh ice. Garnish with a sprinkling of dried rose petals or tea leaves.
For information about their book, Craft Cocktails; Seasonally Inspired Drinks & Snacks From Our Sipping Room visit Dillons Cocktail Book.
Last modified: March 11, 2020