If you’re looking for a low-ABV cocktail to serve your guests, Baltimore bartender J.R. Gilpin created this tropical twist on the classic champagne cocktail. Infused with Aztec and South American influence, this drink is a refreshing and bright option that serves 12.
recipe 
yields
Serves 12
3 ounces cinnamon syrup
3 ounces fresh lime juice
6 ounces Spiced Hibiscus and Dahlia Tea, steeped and chilled
24 ounces tepache (De La Calle brand available at Walmart, Whole Foods, and Target)
1½ tablespoons orange liquor
Garnish: Pineapple wedge, pineapple fronds, dahlia flower
Makes about 8 ounces strong concentrate
½ cup dried hibiscus and dahlia petals
2 whole cloves
1 star anise
1 small piece of fresh ginger, sliced
1½ cups hot water just off the boil
1 strip of orange peel
2 black peppercorns
For The Speaker
For Spiced Hibiscus and Dahlia Tea
steps
- Combine all ingredients except garnish and stir.
- Pour 1 ounce of batch into a coup glass and top with 2 ounces tepache.
- Garnish with pineapple wedge, dahlia flower, and pineapple fronds on a pick.
- Combine all ingredients in a heatproof container or teapot.
- Pour in hot water.
- Cover and steep for 10 to 15 minutes (go longer for deeper flavor).
- Strain into a jar or bottle.
- Let cool completely, then chill in fridge before mixing into batch.
- Double or triple as needed for larger batches.
To make the Spiced Hibiscus and Dahlia Tea
Date Published: 11.05.25
share
-
Recipe By
The Bluebird Cocktail Room -
Contributing City
Baltimore
