Sparkling Hibiscus Cooler

Throughout the Caribbean, hibiscus drinks go by different names. In Jamaica, it's sorrel. In Mexico and across Latin America, agua de jamaica. The flower is the same: the dried calyces of Hibiscus sabdariffa, which steep into a liquid so vibrantly colored it seems artificial. It isn't. This is nature showing off.

The flavor profile sits somewhere between cranberry and pomegranate, with a tartness that wakes up your palate and a subtle floral note underneath. Add sparkling water and you have a drink that rivals any champagne cocktail for elegance, without a drop of alcohol. Your guests will photograph it before they drink it. Let them.

I've served this at countless summer gatherings, and it disappears faster than anything with gin in it. The technique is simple: steep, sweeten, chill, sparkle. Master the concentrate and you can batch this for fifty as easily as for four. The concentrate keeps for a week refrigerated, which means you're always ready for unexpected company or a quiet evening on the porch when the heat finally breaks.