The first day of summer is coming up this Monday, and you know what that means. It’s backyard barbecue time.
When I throw a party during the summer months, I often like to serve a big batch cocktail or an easy do-it-yourself cocktail. This Blackberry Hibiscus Cooler is a little bit of both. The base of the cocktail is a syrup infused with fresh blackberries and dried hibiscus. Tinted a gorgeous hue of shocking magenta, the syrup tastes like pure summer. To complete the cocktail, citrusy Olmeca Altos Plata Tequila, fresh lime juice and soda water are stirred in with ice until well chilled. Whole blackberries and lime wedges to garnish. This Blackberry Hibiscus Cooler is sweet, tart and incredibly refreshing on a hot summer day. Continue reading for the recipe plus tips on how to prepare this drink for a party!
The recipe below is for just one cocktail, but it can easily be scaled up to fit any summer bash. You’ll make enough syrup for 10 cocktails, so to make a pitcher, simply combine all the blackberry hibiscus syrup with 10 ounces of Olmeca Altos Plata Tequila (silver) and the juice of 5 limes. If you serve the drink immediately, you can also stir in 15 ounces of soda water. If you’re not planning on serving the drink immediately, let your guests add the soda water to their own drink as needed. The blackberry hibiscus syrup also easily scales up if you need 10+ cocktails!
Also be sure to have enough ice available to keep these coolers well chilled. If a guest asks if they can bring something, ask for ice!
Blackberry Hibiscus Cooler Cocktail Recipe
For the blackberry hibiscus syrup:
- 1 cup water
- 1 cup sugar
- 8 ounces fresh blackberries
- 1/2 cup dried hibiscus, rinsed
For the cocktail:
- 1 ounce blackberry hibiscus syrup
- 1 ounce Olmeca Altos Plata Tequila
- Juice of 1/2 lime
- 1 1/2 ounces chilled soda water
1 lime wedge, to garnish
Fresh blackberries, to garnish
To make the blackberry hibiscus syrup, add water and sugar to a medium saucepan over medium heat. Stir until the sugar dissolves, then add the blackberries. Bring the mixture to a boil, reduce heat to medium-low, and cook berries until they break down and release their juices (about 5 minutes). You can use a fork or masher to help break up the berries while they’re cooking. Return the pan to medium heat, stir in the dried hibiscus, then bring the mixture back to the boil. Take the mixture off the heat, and let cool completely. Pour mixture through a fine-mesh strainer into a clean jar.
To make the cocktail, combine 1 ounces of blackberry hibiscus syrup with tequila and lime juice in a short tumbler filled with ice, stirring to combine and chill. Add the soda water, and gently stir to combine. Garnish with a lime wedge and some blackberries.
* The recipe makes enough syrup for 10 cocktails. Leftover syrup can be store in the refrigerator for up to 1 month. Also try in iced tea or over pancakes, yogurt and ice cream.
This post was written in partnership with Olmeca Altos Tequila. All thoughts, opinions and recipes are my own. Connect with Olmeca Altos Tequila on Facebook, Instagram and Twitter.
Check out some other cocktail recipes made with Olmeca Altos Tequila on Kitchen Konfidence: