Hibiscus, green apple, tamarind and tonic

Hibiscus and tamarind are sour and dark; tonic and green apple keep it from reading as leftover juice.

This is the no-alcohol pour. Serve it in the same glass as the cocktail.

Apple juice is done at 48 hours. Once tonic is in, drink it that night. Do not recarbonate leftovers.

• Strong hibiscus tea12 oz
• Green-apple juice6 oz
• Tamarind syrup3 oz
• Fresh lime juice3 oz
• Dry tonic12 oz

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

1. Read the whole method before you shop. This is a planning recipe for hibiscus, green apple, tamarind and tonic, not a certified kitchen test.
2. Amounts below are one batch: 6 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. No heat. Assemble from cold ingredients. Keep covered until service.
5. Holds about 30 minutes once finished. After that, quality drops — do not invent extra time.
6. Drink pairing: This is the no-alcohol pour. Serve it in the same glass as the cocktail.
7. Leftover route: Apple juice is done at 48 hours. Once tonic is in, drink it that night. Do not recarbonate leftovers.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.