The Hibiscus Sour has been one of our most popular drinks from the beginning. Technically, this is a mocktail—a non-alcoholic drink made without NA spirits—unlike our zero-proof cocktail recipes that are meant to mirror classics like the Margarita or Old Fashioned. But don’t let the word mocktail fool you: this hibiscus mocktail has real structure and bite. Built from tart citrus, hibiscus tea, syrup, and non-alcoholic bitters, it’s refreshing and grown-up—not just another sugary “virgin” drink.
You can use any good hibiscus tea to make this, but we’re especially fond of a custom blend created for us by Lagom Infusions here in Chico: a vibrant hibiscus base lifted with just a hint of mint and lemongrass for herbal depth. The combination of hibiscus, grapefruit, lime, agave nectar, and ATB Spiced Cherry bitters brings bright acidity, gentle bitterness, and tannic grip, creating a non-alcoholic sour that tastes and feels as satisfying as any alcoholic cocktail.
This recipe is non-alcoholic by default, but you can add tequila, gin, or vodka if you prefer a spirited variation.
Add all ingredients to a cocktail shaker and (if using egg white) "dry shake" without ice for 20 seconds.
Add ice, shake again until chilled, and fine strain into a coupe glass.
Recipe Note
WHY THIS RECIPE WORKS The sour format generally translates well to non-alcoholic drinks—citrus and syrup provide an enjoyable texture that’s often missing without alcoholic spirits—and this recipe takes the idea even further. Hibiscus tea adds tart acidity, bold color, and tannins, giving the drink structure and presence, something many mocktails lack. Lime and grapefruit brighten the profile, agave smooths the edges, and our Spiced Cherry bitters add subtle bitterness and complexity, transforming this from a simple juice blend into a true non-alcoholic sour.
ABOUT THE HIBISCUS TEA Any unsweetened hibiscus tea will work in this mocktail. For more herbal depth, our Hibiscus Sour Kit features the Lagom Infusions x All The Bitter blend, which incorporates mint and lemongrass for an extra aromatic layer. Whichever tea you choose, make sure it is strongly brewed and fully chilled before shaking to avoid excess dilution.
EGG WHITES IN COCKTAILS? For a silky texture and foamy head—similar to a classic sour—shake with egg white or aquafaba (chickpea water) for a vegan option. First, dry shake (without ice) for about 20 seconds to build foam, then add ice and shake again to chill. Fine strain through a mesh sieve to keep the texture smooth and free of pulp or ice shards.
ABOUT BITTERS IN NON-ALCOHOLIC DRINKS Cocktail bitters provide depth and balance, rounding out sweet and sour flavors while adding bite. Since All The Bitter is completely 0% ABV (unlike traditional bitters, which are around 45% alcohol), you can use as much as you like to dial in flavor and complexity without affecting the ABV of your drink.
Leave a comment