"This Big Hibiscus cocktail is light, easily crushable and delicious," says Melaney Schmidt of Public Provisions. "Perfect for a warm summer day on the patio."

Tropic Summer Cocktail


  • 1/2oz unaged Cachaça
  • 3/4oz Aperol
  • 1oz Lillet Rose
  • 3/4oz Big Hibiscus tea syrup*
  • 1oz fresh lime juice


  1. Add all ingredients into a shaker tin with ice and shake vigorously for 10-15 seconds.
  2. Strain into a coupe glass.
  3. Garnish with a grapefruit peel.

*Big Hibiscus Tea Syrup

Bring 12 ounces of freshly drawn filtered water to a boil in a medium saucepan and remove from heat. Add 4 Big Hibiscus iced tea sachets and steep for 5 minutes. Remove sachet and add 4 cups of sugar. Stir until dissolved and add 20 oz of filtered water. Bottle, date and refrigerate.