Hibiscus Ginger Punch

Glass: Collins
Method: Shaken
Garnish: Cardamom pod, lime peel, and rosemary sprig

*Hibiscus Concentrate

1 cup dried hibiscus flowers
2 cups filtered water 

Combine the ingredients in a saucepan and place over high heat. Let the concentrate boil for 5 minutes. When time is up, remove pot from heat. Let the concentrate steep for an additional 10 minutes. Strain the concentrate into a jar or bottle. Let it cool until it is at room temperature, then refrigerate. The concentrate will keep 2-3 weeks in the fridge.

*Ginger Infused Pomegranate Date Syrup

Ingredients:
1 Bottle of Pomegranate Date Syrup
4 inches - approx 5 tsp - fresh ginger (Grated)
3 oz water

Place all ingredients into a small sauce pot. Bring the liquid to a boil and immediately turn the temperature down to a low simmer. Simmer for 15 to 20 minutes. Remove liquid from heat, and let cool completely. Fine strain the ginger from the liquid. Put it into a clean bottle. The syrup will keep in the refrigerator for up to 2 weeks.

Procedure

Shake all ingredients except soda water in a shaking tin with ice. Hard shake for 10 seconds. Fine strain liquid over fresh ice in a Collins glass. Top with soda. Garnish with the lime peel by expressing the oils over the top of the drink and place in the drink, gently roll the rosemary sprig to release some of the oils and place it in the drink, and lastly garnish with the cardamom pod. Breathe Deep, Sip, and Enjoy!