Recipe by Esti Friedman

Sharbat Gin Rickey

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Sharbat Gin Rickey
Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

Sharbat is an iconic Persian drink made from steeped fruit and flower petals and served over ice as a refreshing dessert. The tart hibiscus and perfumed floral notes from the rosewater marry beautifully in this vivid pink cocktail. Salamati!

Ingredients

Sharbat Gin Rickey

  • 7 ounces hibiscus rose syrup (recipe follows)

  • 4 ounces gin

  • 2 ounces lime juice

  • Rosé champagne, for serving

Hibiscus Rose Syrup

  • 3 bags hibiscus tea such as Wissotzky

  • 2 cups boiling water

  • 1 and 1/4 cups sugar

  • 3–5 teaspoons rosewater, to taste

Directions

Prepare the Hibiscus Rose Syrup

1.

Steep tea bags in water and sugar for five to 10 minutes, until sugar is dissolved and tea is fully extracted.

2.

Add rosewater to taste. (Yields two cups)

To Serve

1.

In a champagne flute, combine rose syrup, gin, and lime juice. Top off with rosé.

Credits

Photos and Styling by Chay Berger
Glassware courtesy of Lamppost Bistro

Recipe tags

alcohol cocktails Esti Friedman just.add_ice wine
Sharbat Gin Rickey

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