Homemade Hibiscus Liqueur Recipe Everclear Featured Recipe

Yield: 24 oz.

Flavor in Full Bloom.

Hibiscus flowers are well known for their beauty and fragrance. But what you may not have known is that these tropical plants have a flavor profile that’s just as prolific. Providing a citrusy, tart, berry-like flavor, this crimson-colored liqueur happily lends itself to a slew of cocktails and experimentation. See our Summer of ‘75 cocktail if you need a starting block.


First, you’ll need ¼ cup of dried hibiscus flowers. Most spice or herb stores should have them in stock, but there are plenty of online resources if you’re having trouble locating some. You’ll also want to have Everclear®, pure filtered water and simple syrup on hand. If you don’t have any simple syrup on hand or would like to make your own, see our simple syrup instructions.

Hibiscus Liqueur Ingredients
Ingredients: Dried hibiscus flowers, Everclear®, water and simple syrup.

Combine the hibiscus, Everclear® and water in a sealable quart-sized container. This will be a quicker steep than normal, as you’ll notice the hibiscus’ color being extracted almost instantly.

Mixing Ingredients for Hibiscus Liqueur
Combine hibiscus, Everclear® and water.

Let the hibiscus infuse to taste for 1-2 hours. Hibiscus flowers infuse quickly, so it’s best to taste every half-hour with a tasting straw to ensure you get the flavor you want.

Once infused to your liking, strain out the hibiscus flowers and place the filtered infusion in a clean, sealable bottle or container. Add simple syrup and mix thoroughly.

Strain Out Hibiscus for Hibiscus Liqueur
Strain out hibiscus.
Add Simple Syrup for Hibiscus Liqueur
Add simple syrup.

Store in a cool, dark place and enjoy.

Yield: 24 oz.

Hibiscus Liqueur

¼ cup Dried hibiscus flowers
6 oz. Everclear®
7 oz. Pure filtered water
13 oz. Simple syrup


  1. Combine hibiscus, Everclear® and water in a sealable quart-sized container.
  2. Seal and let steep for 1 to 2 hours. Tasting every half hour.
  3. Once steeped to taste, strain infusion into a clean container.
  4. Add simple syrup.
  5. Stir, bottle and enjoy.

Photo of Ted Kilgore
Created by:
Ted Kilgore

Make It Your Own’s in-house mixologist, Ted Kilgore, is a 17-year veteran of the bar and spirits world. Passing the B.A.R. with BAR Ready certification in 2007, he is now proprietor and Beverage Director at Planter’s House in St. Louis.

Caution: Do not apply to open flame. Keep away from fire, heat and open flame. Contents may ignite or explode. Do not consume in excessive quantities. Not intended for consumption unless mixed with non-alcoholic beverage.