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+ servings
Hibiscus Lemon Drop

Hibiscus Lemon Drop

Provided by Uptown Tavern.
Servings 1 cocktail
Author Brandon Matzek


  • 2 lemon wedges, plus 1 additional for the rim
  • 1 1/2 oz. Skyy Ginger
  • 1/2 oz. triple sec
  • 1/4 oz. simple syrup*
  • 1/4 oz. fresh lemon juice
  • Splash of sweet and sour mix
  • 1 Wild hibiscus flower in syrup
  • White sugar, for the rim


  1. Place two lemon wedges in the bottom of a cocktail shaker. Smash up with a muddler or back of a wooden spoon.
  2. Add Skyy Ginger, triple sec, simple syrup, lemon juice, sweet and sour, and ice. Cap the shaker and shake until well-chilled.
  3. Run a lemon wedge around the rim of a short glass. Dip the outside of the rim in white sugar.
  4. Strain cocktail into the prepared glass. Drop one wild hibiscus flower in the bottom of the glass with a spoonful of the syrup. The flower and syrup will drop to the bottom, creating a layered effect.

Recipe Notes

* Please don't buy simple syrup. You can easily make it at home. Combine equal parts sugar and water (I usually do 1 cup of each) in a small saucepan. Warm mixture over medium heat, stirring until sugar is dissolved. Bring mixture to a boil, bubble for a minute, then take off the heat. Let cool before using. Done!