Hibiscus Garden Spritz
Pink, tart, and nothing to apologize for.
Chilled hibiscus tea, lemon and soda, with First Bloom to soften the tartness. No coffee in this one: it’s the drink for the friend who’s already had three coffees.
How to make it
Serves 1
| Hibiscus tea, chilled | 3 oz |
| First Bloom · Vanilla Syrup | ½ oz2 pumps |
| Fresh lemon juice | ½ oz |
| Soda water | 3 oz |
| Lemon wheel | 1 |
Method
- Fill a wine glass with ice.
- Add hibiscus tea, First Bloom and lemon and stir.
- Top with soda.
- Garnish with the lemon wheel.
Draft spec. Syrup doses are confirmed after the Oct 16 kitchen test.
For your menu
| Café dose, 12 oz | 2 pumps per drink · draft |
| Café dose, 16 oz | n/a |
| Home dose | 1 tbsp · draft |
| Suggested menu price | $ ___ (placeholder) |
Made with
First Bloom
Vanilla SyrupReal vanilla, flecks and all. Warm, round, and strong enough to taste through a 16 oz latte.
Made in a kitchen that also handles tree nuts.
Shop First BloomPouring it at a café or bar?
We’ll bring or ship you a bottle and build this drink with your team. Free, no order needed.
Request a café sample