– ¼ cup dried hibiscus petal – 1 ½ cups boiling water – ½ cup fresh lime juice – ½ cup ginger liqueur (such as Domaine de Canton®) – ½ cup ginger beer – 4 sprigs fresh mint for garnish – fresh ginger, peeled and thinly sliced
Hibiscus blossoms should be steeped in boiling water for 5 minutes then strained into a heatproof basin in ice to chill. Cool fully.
Transfer to a small pitcher. Mix in ginger liqueur and lime juice. Add 1 oz. ginger beer to 5 oz. Collins glasses filled with ice. Add mint and ginger slices.