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Zero proof · Drinks

Hibiscus Non-Alcoholic Negroni

Popularized by @grossypelosi and featured in NYT Cooking. Hibiscus tea gives a bitter-sweet, tannic, ruby-red base that mirrors Campari; black peppercorns provide a subtle, satisfying kick similar to alcohol. Makes 10–12 servings.

Method

  1. Prepare the base

    Use a vegetable peeler to remove the zest from the orange, avoiding the white pith. In a small saucepan, combine the orange peel, hibiscus tea bags, peppercorns, cloves, and 2 cups of water. Bring to a boil.

  2. Sweeten and steep

    Add the sugar and cook for 1 minute until dissolved. Remove from heat, cover, and let it steep and cool completely (about 2 hours).

  3. Strain and store

    Strain the tea into an airtight container, discarding the solids. This base can be refrigerated for up to 2 weeks.

  4. Serve

    In a pitcher, stir together the tea base, tonic water, grapefruit juice, and 1 cup of ice. Pour into rocks glasses over ice and garnish with an orange wedge.

Tips

  • Bitterness control: for a more bitter kick, add a tiny splash of vinegar or increase the peppercorns, though 1 tablespoon is generally sufficient.
  • Prep ahead: designed for a large batch, perfect for hosting or having on hand through the week.