Florista by the Bar (the cocktail)

Florista By the Bar cocktail recipe

You and I, we're so 3008!  That old thing is so 2000 and late!

(I tried up there, I really did!)

We're in celebration mode right now as I've soft launched this lifestyle platform.  Could we get a dance break right now?  Let's!  But before we do, Sondria from Lunenburg Mama's blog has graciously shared an original recipe, guaranteed to usher in a sweet new era. I couldn't think of a better way to celebrate than to toast to this new beginning.  Whether it's the end of an old thing or the start of a new thing, let's raise the glass together, yeah?  Clinking, cheering, laughing, and perhaps feeling a bit tipsy.  It's all in the name of that good time vibe.  Okay let's get to it.  Recipe below!

Recipe developed and blog post written by Sondria Harp

Florista By The Bar Cocktail Recipe

OMG! It’s finally spring and I don't know about you but I feel like celebrating and what better way to celebrate than to have a cocktail? You know what? Better still…a floral cocktail, I mean what better way to celebrate spring than to have a cocktail that tastes like flowers? This drink that I created is refreshing, floral, and downright beautiful. The colors alone will make you fall in love with this drink and you’ll want to share it with your friends.

Florista By the Bar cocktail recipe

Since this drink is so floral what else would I call it but … a Florista by the Bar. It’s hibiscus infused vodka, hibiscus simple syrup, pineapple juice and some lime juice to balance the sweetness. Now, if you’re like me you can omit the pineapple to make it less sweet, but if you have someone who’s not really a drinker, the pineapple will make this really easy to go down.  Another great thing about using the pineapple is that you don’t have to use a high-end vodka because the pineapple helps to smooth out the drink. It also turns the drink an awesome shade of purple.

Florista By the Bar cocktail recipe

Now the best way to mix up this drink  of course is with a cocktail shaker, like the one I used in the pictures. It’s totally adorable, the metal helped get the drinks nice and frosty cold, and the convenient spout at the top allows you to pour without spilling or making a mess. If you don’t have one available you can just pour the ingredients back and forth between two cups until it’s mixed. It also helps to have a jigger, it’s what a lot of bartenders use to get an accurate measurement when making drinks.  The larger part of the jigger equals to 1.5 ounces and the smaller side is typically about one ounce. Now if you don’t have a jigger you can count to four as you pour and that usually equates to an ounce, bartenders call this the free pour method. I have the recipes for the drink, simple syrup, and vodka recipes down below.

Florista By the Bar cocktail recipe card

Florista by the Bar

Ingredients: Serving 1

1 cup ice

1 1/2  ounces hibiscus infused vodka*

1 ounce hibiscus simple syrup**

1 ounce lime juice

1 1/2 ounces pineapple juice


1/4 cup sugar

1 hibiscus tea teabag, contents removed

2 lime wedges

In food processor pulse together sugar and loose tea until tea is finely ground. Place sugar tea mixture on small plate. Rub a lime wedge on the rim of your serving glass, then turn the serving glass upside-down and press down into the plate of sugar making sure to cover the entire rim with sugar. Set glass aside.

Fill a cocktail mixer or large cup with ice, then pour  in all of the ingredients. If using a cocktail shaker, close the top and then shake what your mama gave ya! If using two cups, pour back and forth until well mixed. Pour drink into prepared serving glass and enjoy!

Remember this drink is best enjoyed with friends!



*Hibiscus Infused Vodka

2 cups of vodka

1 hibiscus teabag

Pour vodka into a jar with a lid (I prefer mason jars) add teabag, close the lid, then shake. Place jar in refrigerator. Vodka should turn a deep red. After 2-3 day remove the teabag. Place infused vodka in freezer until ready to use.


**Hibiscus Simple Syrup

1 cup water

1 hibiscus teabag

1 cup sugar

Boil water in a small pot. Once water comes to a boil, turn off heat and teabag, let steep 2-3 minutes until water had turned a deep red. Remove teabag and add sugar stirring to dissolve. Bring tea and sugar mixture to a simmer, let simmer for 10 minutes until mixture has slightly thickened. Let cool and pour into an air tight container and store in refrigerator, simple syrup will be good up to one month.

Sondria is food photographer, recipe developer, and food blogger who runs the site (She's pretty badass)!

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