Blushing pink and bubbly, the Hibiscus Spritz combines vodka, hibiscus, and prosecco for a floral cocktail that’s fresh, fun, and flirty.
The Hibiscus Spritz might just be our new favorite excuse to host brunch. It’s light enough to sip with French Crepes, but pretty enough to steal the spotlight. We love cocktails that feel festive without being overly fussy, and this one does the trick: floral, fizzy, and just sweet enough.
If you’ve tried our popular Spring Fling Cocktail or the playful Violet Femme Cocktail, this one’s in the same family—just with a bit more botanical sweetness and a bubbly finish. It's perfect for spring brunch, bridal showers, or any occasion that calls for something floral and refreshing. We love how the hibiscus adds depth and color, especially when paired with vanilla vodka and dry prosecco. Garnish with fresh mint and berries, and you’ve got a drink that’s made to impress.
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Ingredients
- VANILLA VODKA: we used Absolut Vanilla Vodka
- SPARKLING WATER: (seltzer water) we like Pellegrino
- ROSÉ PROSECCO: you can also use rosé sparkling wine or champagne
- HIBISCUS SYRUP: we like Torani Hibiscus Syrup
- RASPBERRIES: fresh raspberries (for garnish)
- MINT: fresh mint (for garnish)
- ICE: ice cubes
*see recipe card for quantities.
🍸 Top tip
Chill the glass before mixing this cocktail. It keeps the drink at its ideal temperature and preserves the quality of the drink.
Instructions
- Chill the glass: chill a coupe glass (or martini glass) by filling it with ice and water while mixing the drink.
- Shake it up: Place vodka, hibiscus syrup, sparkling water and in a cocktail shaker with ½ cup ice. Cap and shake for 30 seconds.
- Pour: Dump ice water from glass. Using a fine strainer, pour cocktail into glass. Top with prosecco.
- Garnish: Garnish with with fresh berries and sprig of mint.
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Substitutions & Variations
- Swap the vodka: Don’t have vanilla vodka? Regular vodka works just fine, or try it with gin for a more botanical edge.
- Make it a mocktail: Skip the vodka and prosecco for a non-alcoholic hibiscus spritz mocktail. Use extra sparkling water or a splash of lemonade to keep it light and bubbly.
- Try different bubbles: Prosecco is our go-to, but cava, champagne, or any dry sparkling wine will do the trick. Want a less boozy version? Use club soda or flavored sparkling water instead.
- Add citrus: A squeeze of fresh lime or orange juice adds a bright, zesty layer that plays beautifully with the hibiscus syrup.
- Herb it up: Mint is classic, but don’t be afraid to get creative—basil, thyme, or even a sprig of lavender can add a fun twist to the final garnish.
FAQ
A Hibiscus Spritz is a light, floral cocktail made with hibiscus syrup, sparkling wine (like prosecco), and a spirit such as vodka. It’s a refreshing drink that’s perfect for spring and summer gatherings.
To make a Hibiscus Spritz, combine hibiscus syrup, vanilla vodka, prosecco, and sparkling water. Serve over ice or in a coupe glass, and garnish with mint and raspberries for a beautiful finish.
Yes! To make a non-alcoholic Hibiscus Spritz, skip the vodka and prosecco. Use hibiscus syrup, sparkling water, and a splash of fresh citrus juice for brightness. It’s a perfect floral mocktail.
Hibiscus pairs beautifully with vodka, gin, rum, or even tequila. In this Hibiscus Spritz, we love using vanilla vodka to complement the floral notes and keep things light and elegant.
Hibiscus syrup can be found online, in specialty grocery stores, or international markets. You can also make it at home by steeping dried hibiscus flowers with sugar and water.
No—while both are bubbly and served similarly, a Hibiscus Spritz uses hibiscus syrup and vodka, while an Aperol Spritz is made with Aperol, prosecco, and soda water.
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Hibiscus Spritz recipe
Blushing pink and bubbly, the Hibiscus Spritz combines vodka, hibiscus, and prosecco for a floral cocktail that’s fresh, fun, and flirty.
- Total Time: 10 minutes
- Yield: 1 drink 1x
Ingredients
- 1 oz vanilla vodka
- 1 oz sparkling water
- 4 oz rosé prosecco (or rosé sparkling wine)
- ½ oz hibiscus syrup
- 2 fresh raspberries
- fresh mint for garnish
- ice
Instructions
- Chill a coupe glass (or martini glass) by filling it with ice and water while mixing the drink.
- Place vodka, hibiscus syrup, sparkling water and in a cocktail shaker with ½ cup ice. Cap and shake for 30 seconds.
- Dump ice water from glass. Using a fine strainer, pour cocktail into glass. Top with prosecco.
- Garnish with fresh berries and sprig of mint.
Notes
- Chill the glass before mixing this cocktail. It keeps the drink at its ideal temperature and preserves the quality of the drink.
- Make it a mocktail: Skip the vodka and prosecco for a non-alcoholic hibiscus spritz mocktail. Use extra sparkling water or a splash of lemonade to keep it light and bubbly.
- Prep Time: 10 mins
- Category: cocktails
Nutrition
- Serving Size: 1 drink
- Calories: 199
- Sugar: 13 g
- Sodium: 12.6 mg
- Fat: 0 g
- Carbohydrates: 14.3 g
- Protein: 0.5 g
- Cholesterol: 0 mg
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