10 mint leaves

1 oz lime juice, fresh (about 1 small lime)

1.5 oz Hibiscus Syrup

5-6 oz Club Soda

1-2 mL of Humboldt Apothecary Tincture


Gently muddle your mint in the bottom of a tall glass. Add lime juice and hibiscus syrup. Stir gently to combine. Fill the glass with crushed or cubed ice. Slowly pour in club soda to fill up glass and gently stir to mix. Serve with a garnish of lime, mint, or candied hibiscus flowers, if desired.

Hibiscus Syrup

1 cup filtered, cold water

1 cup all-natural cane sugar (honey or agave syrup may be substituted)

1/2 cup dried hibiscus flowers


Add water, sugar (honey or agave) and dried flowers to a medium pot. Slowly bring to a boil over medium heat while stirring occasionally. Once it reaches a boil, reduce heat to low and simmer on low for 10 minutes until slightly reduced and syrup like. Allow to cool. Strain in a jar. Secure with lid, store in refrigerator 3-6 months. Reserve candied hibiscus flowers for garnish.