No matter the weather, the signature punch at Hillside Farmacy in Austin, Texas, created by Jade Place, is a crowd pleaser. At first glance, it appears to be a simple combination of gin and grapefruit juice with a splash of cava. When one tastes more attentively, the hibiscus tea's tart and floral nature come through.
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- For the Hibiscus syrup:
- 1/4 cup dried hibiscus flowers
- 4 cups hot water
- 2 cups sugar
- For the Punch:
- 1 1/4 cups gin
- 3 3/4 cups fresh red grapefruit juice from about 8 red grapefruits
- 5 tablespoons hibiscus syrup
- 1 (750 milliliter) bottle Cava, chilled
To make the hibiscus syrup, steep the flowers in hot water for 5 minutes. Strain and discard the flowers. Combine with sugar, stirring until dissolved, and store in a sealed container in the refrigerator up to 1 week.
To make the punch, combine gin, grapefruit juice, and hibiscus infused syrup in a pitcher or punch bowl. Top with the cava. Serve in glasses over ice cubes.