Summer punch
The first day of summer calls for a drink as bold and bright as the season itself. This jewel-toned punch bursts with the floral tartness of hibiscus, the warmth of cinnamon, and the sweetness of ripe berries—all balanced by a citrusy kick and a whisper of botanical gin. Whether you’re lounging in the sun or hosting a backyard soirée, this Red Summer Punch is your ticket to instant summer vibes.
Ingredients
2 cups hibiscus tea, brewed strong and chilled
1 cup hibiscus-infused gin (see below)
½ cup cherry-cinnamon simple syrup (or swap with raspberry or strawberry)
½ cup fresh lemon juice
¼ cup fresh lime juice
1 teaspoon orange bitters (like Kingfly or similar)
Cherry-Cinnamon Simple Syrup
In a saucepan, combine:
2 cups water
2 cups sugar
2 cups dark sweet cherries (or berries of your choice)
2 cinnamon sticks
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Instructions
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Bring to a boil, then simmer for 4 minutes. Let cool, strain, and store in the fridge.
Hibiscus-Infused Gin
Place 4 hibiscus tea bags in a mason jar with a fifth (750 ml) of your favorite gin. Let steep at room temperature for 24 hours, then remove the tea bags. Store chilled.
Assembly
In a large pitcher, mix together the hibiscus tea, infused gin, syrup, citrus juices, and bitters. Stir well.
Pour over tall glasses filled with ice, garnish with a citrus wheel or fresh berry, and enjoy slowly.
- Pro Tip
Batch it ahead. Make the syrup and infuse the gin a couple of days in advance. Store both in the fridge so you’re party-ready at a moment’s notice. For a show-stopping presentation, freeze edible flowers or berries into your ice cubes—each glass becomes a summer work of art.
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