Hibiscus Tamarind Ember

01

What you’ll need

• 1 cup (250 mL) boiling water
• 2 tbsp food-grade dried hibiscus petals
• 6 thin slices fresh ginger (about 10 g)
• 2 tbsp pure tamarind concentrate with no added sweetener
• 1/4 cup (60 mL) fresh blood-orange juice
• 1 tbsp fresh lime juice
• 1 tbsp pure maple syrup
• 1/8 tsp fine sea salt
• 1 cup ice cubes, for shaking
• 2 cups finely crushed ice, for serving
• 1/2 cup (125 mL) chilled plain soda water
• 2 thin blood-orange half-moons, for garnish
• 2 fresh mint sprigs, for garnish

02

Mix the drink

1. Pour the boiling water over the hibiscus petals and ginger in a heatproof jug. Steep for 8 minutes, then strain through a fine sieve and discard the solids.
2. Cool the hibiscus infusion for 10 minutes, then refrigerate for 20 minutes until thoroughly chilled.
3. Place the tamarind concentrate in a cocktail shaker and whisk it with 2 tablespoons of the chilled hibiscus infusion until smooth.
4. Add the remaining hibiscus infusion, blood-orange juice, lime juice, maple syrup, sea salt and the ice cubes. Seal and shake firmly for 12 seconds.
5. Double-strain the ruby mocktail base through a fine sieve into a small chilled pitcher so the finished drink remains smooth.