The light floral notes of berries, orange blossom and citrus from Lillet Rosé and Hibiscus Syrup complement the Mediterranean-inspired herbal notes of our fragrant Dry Rosé gin in this delicious cocktail!

A person in a blue shirt holding a bottle of Mirabeau Dry Gin on a table with a cocktail shaker, jigger and martini glass. A person in a light blue shirt pours a pink cocktail from a gold shaker into one of two empty martini glasses on a table.

Ingredients (serves two)

120ml Mirabeau Dry Rosé Gin
45ml hibiscus syrup*
50ml freshly squeezed lemon juice
15ml Lillet Blanc
Plenty of Ice
Lemon peel for garnish

How to make Hibiscus Martini:

Fill a cocktail shaker with ice.
Add all ingredients.
Shake hard for about 15 seconds until very cold.
Strain into two chilled martini glasses.
Garnish, serve and enjoy!

Ingredients for Hibiscus syrup:

250ml Water
100g Sugar
10g dried hibiscus flowers

How to make quick hibiscus syrup:

Simmer water and sugar until dissolved.
Add hibiscus flowers.
Steep for 15–20 minutes.
Strain and cool.

Keep in the fridge for about a week. You can also use on different desserts, food and cocktails.

A bottle of Mirabeau Dry Gin next to a pink martini in a ribbed glass garnished with citrus, along with a halved lemon and kumquats on a light tablecloth.