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Prep time
15 minutes
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Cook time
5 minutes
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makes
1 drink
Author Notes
This drink was initially inspired by the Garibaldi, a simple brunch-ready cocktail made with freshly squeezed orange juice and Campari. In this recipe, I use a bitter Italian soda called Stappi to draw out the woody, cardamom notes of Seedlip Spice 94. Orange and lemon juice bring a bright punch to this non-alcoholic bev, and the honey-hibiscus syrup rounds everything out while simultaneously highlighting the floral notes of the cocktail.
When finishing the drink with the Stappi, you can either pour it down the length of an inverted bar spoon to float it over the drink or pour it hard (straight down into the drink) from an inch or two above to see a bit more of a foamy head. Try it both ways and see which you like best. —Harper Fendler
Test Kitchen Notes
For more Dry January inspiration, check out our zero-proof guide.
This recipe is shared in partnership with Seedlip. —The Editors
Ingredients
- For the drink:
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2 ounces
Seedlip Spice 94
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1 1/2 ounces
orange juice
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3/4 ounce
hibiscus-honey tea syrup
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1/4 ounce
freshly squeezed lemon juice
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1 ounce
Stappi Red Bitter
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Orange peel, for garnish
- For the hibiscus-honey tea syrup:
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1
hibiscus tea bag
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4 ounces
hot water
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4 ounces
honey
Directions
- For the drink:
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Add the Seedlip Spice 94, orange juice, hibiscus-honey tea syrup, and lemon juice to a shaker filled with ice, then shake for 6 to 8 seconds, or until the shaker is cold to the touch.
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Fine-strain into a chilled highball glass, then top with Stappi (don’t worry if there’s a head of foam—that’s part of the look).
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Garnish with orange peel.
- For the hibiscus-honey tea syrup:
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Steep hibiscus tea in hot water.
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Add brewed tea to honey in a small bowl, then mix until dissolved. This recipe will make more than you need, so store the rest in an airtight container when you’re done and refrigerate for another use.
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