Inspired by the lively charm of Charlotte’s South End neighborhood, this hibiscus-forward cocktail brings floral refreshment to the forefront. Created by Stefan Huebner of Dot Dot Dot, the South End layers cooling mint, bright citrus, and delicate florals into one crisp, effervescent sip. It’s a cocktail that feels just as at home on a breezy patio as it does in a well-chilled glass, crafted with care at your own bar setup.
At the heart of the drink is a homemade mint-hibiscus syrup—equal parts fragrant and refreshing—that plays beautifully with vodka, lemon, dry curaçao, and a lively pour of sparkling water. The result is a light, aromatic cocktail with just the right snap of tartness and fizz. It’s a perfect choice for summer nights, weekend brunches, or anytime you’re craving a drink that tastes like sunshine in a glass. Pro tip: keep extra cordial on hand—it’s just as good in club soda or iced tea for a zero-proof option.
(Originally published 6/27/25)
Ingredients:
2 oz. Vodka
1 ½ oz. Mint & Hibiscus Syrup (recipe below)
¾ oz. Lemon Juice
½ oz. Dry Curaçao
3 oz. Topo Chico (to top)
Edible Flower and Mint (garnish)
Directions:
Mint & Hibiscus Syrup Recipe
Bring 12 oz. of water to a boil and turn off the heat.
Add 4 oz. of dried hibiscus flowers and 4 oz. of fresh mint leaves. Steep for 15 minutes, and strain.
Add 4 oz. of light agave syrup.
Seal and store in the refrigerator for up to 10 days.
Cocktail Directions
Add all of the ingredients, except the soda, to a Hybrid Cocktail Shaker filled with ice.
Shake vigorously for 15-20 seconds and strain into an ice-filled glass.
Top with soda and stir.
Garnish with mint and/or edible flowers. Add straw.
