2 oz. hibiscus cordial, recipe follows
3/4 oz. lime juice
Topo Chico sparkling water
Candied ginger or lime wheel, for garnish
For the hibiscus cordial:
(Yields 3½ quarts)
3 qts. water
2 cups superfine sugar
2-3 inch piece cinnamon
5 cloves
1 vanilla bean
Fill a Collins glass with ice, then add the cordial, lime juice, and top with sparkling water. Stir and garnish.
For the hibiscus cordial:
Combine all ingredients in a pot and simmer over medium heat for 20 minutes. Strain, bottle, and store in the refrigerator for up to two weeks.
The Bar at Husk
76 Queen St.,
huskrestaurant.com
Top local bartenders share the season’s most refreshing libations
