I found a recipe for this drink on the Instagram feed of Minero Charleston. It simply states ".5oz Cinnamon" but I chose to make a cinnamon simple syrup because I thought that the hibiscus tea, which is slightly sour by nature, could use some sweetening. Feel free to try a few pinches of ground cinnamon if you prefer to keep this sugar-free! The recipe did not include instructions so I went with a muddling technique to release some of the flavors here, but mixing everything would do just as well. I also swapped out the mint for some cinnamon basil I had growing in my garden; either - or plain basil will work.
3 mint leaves OR basil leaves + additional for garnish
Small lime wedge
Ice
2 ounces of your favorite vodka
1½ ounces prepared hibiscus tea
½ ounce cinnamon OR cinnamon simple syrupfrom
Instructions
To make the cinnamon simple syrup: Place the water and cinnamon sticks in a saucepan set over high heat and bring to a boil. Reduce the heat to medium-high and continue to gently boil the mixture for ten minutes (It will smell fabulous!). Off of the heat, remove the cinnamon sticks from the water and stir in the sugar. Return to the cooktop and bring the mixture to a boil again, stirring constantly, just until the sugar is dissolved. Remove from the heat and allow to cool before storing in an airtight container.
To make the Estrellita: Place the herbs and lime wedge in the bottom of a cocktail shaker. Using a muddler or the end of a wooden spoon, press down to extract some of the flavor from the herbs and the juice from the lime. You really want to get the oils from each going here! Top with a couple of ice cubes and the remaining ingredients. Shake! Serve in a glass filled with ice and garnish if desired.
Notes
I made my tea from dried hibiscus flowers. If you want to do the same at home, a ratio of 1 tablespoon dried flowers to 2 cups of water is a good place to start.
Recipe by JJBegonia at https://jjbegonia.com/estrellita-hibiscus-tea-and-cinnamon-cocktail/