Description
Celebrate friendship and fun with this delightful Galentine’s Day Pitcher Cocktail! 
This vibrant and refreshing drink combines the floral notes of hibiscus tea with the zesty kick of ginger syrup, the brightness of Aperol, and a bubbly finish from sparkling wine. Perfect for sharing with friends during brunch or festive gatherings, this cocktail is as beautiful as it is delicious.
Ingredients
Units
Scale
For the Ginger Syrup:
- 1 cup granulated cane sugar
- 1 cup water
- 4 ounces fresh ginger, peeled and coarsely chopped
For the Pitcher:
- 4 1/2 cups (36 ounces) brewed hibiscus tea
- 1 1/2 cups white rum (e.g., Flor de Caña 4 Years Extra Seco)
- 6 ounces freshly squeezed lemon juice (from about 6 lemons)
- 3 ounces Aperol
- 1 (750-ml) bottle dry sparkling wine, chilled
- Ice, as needed
- Fresh berries, for garnish
Instructions
Make the Ginger Syrup:
- In a small saucepan, combine the sugar, water, and chopped ginger.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves.
- Remove from heat and let steep for 20 minutes to infuse the flavors.
- Strain the syrup through a fine-mesh sieve into a clean jar, discarding the ginger solids. Let the syrup cool completely before using.
Prepare the Cocktail:
- Brew 4 ½ cups of hibiscus tea and let it cool completely.
- In a large pitcher, combine the brewed hibiscus tea, white rum, lemon juice, Aperol, and 6 ounces of the prepared ginger syrup. Stir to mix well.
- Just before serving, slowly pour in the chilled sparkling wine. Stir gently to combine.
- Add ice to the pitcher or serve over ice in individual glasses. Garnish with fresh berries for a colorful touch.