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(recipe, Jacob Grier)
Making a syrup with hibiscus flowers creates a cocktail sweetener with a brilliant color, which in this drink contrasts nicely with fresh green cucumber. (The Roman Emperor Tiberius was reportedly such a lover of cucumbers that greenhouses were built to provide them for his table year-round, hence the name of the drink.) I originally created this to pair with Beefeater’s Summer Edition gin, which includes elderflower, hibiscus, and black currants among its botanicals, but any good gin will work.
To make the syrup, steep a handful of hibiscus flowers in hot water for a few minutes, then strain. Mix the resulting infusion with an equal volume of sugar.