The KOKET Koktail: Hibiscus Lime French 75

3 glasses of rhubarb sparkling mocktail or wine on grey table with dark shadows

A variation on the Classic French 75, which uses gin, lemon juice, simple syrup, and Champagne, the KOKET Koktail was designed by mixologist Ana Pinto using lime and simple syrup infused with dried hibiscus flowers to give the cocktail a pinkish hue and floral notes.

The KOKET Koktail: Hibiscus Lime French 75

1 Oz of Dorthy Parker Gin (or your favorite brand)

1 Oz of freshly squeezed lime juice (about 1 whole lime)

2 dashes of hibiscus simple syrup (1/2 teaspoon)

2 Oz of La Marca Prosecco (or your favorite)

Fill a cocktail shaker with ice and add the gin, lime juice, and syrup. Shake and strain into a chilled champagne flute and top off with Prosecco. Garnish with a lime twist.

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