- Method
- Built
- Glassware
- Highball
- Ice
- Cubed ice
- Time
- 3 min
Jamaica Highball
Agua de jamaica turned into a zero-proof highball: tart, floral and bubbly. Designed so guests who don't drink alcohol get a drink with real craft.
Created by BARTENDER.MX Editorial Kitchen
Ingredients
- 10 gHibiscus (flor de jamaica)Cold-steeped in 250 ml water (enough for 2 to 3 drinks)
- 250 mlFiltered waterFor the infusion
- 15 mlLime juice
- 15 mlAgave syrup
- top (90 ml)Soda water
- 1 pieceLime wheel
Volume before dilution: 280 ml
Step by step
- 1
Steep the hibiscus in cold water in the fridge for 8 to 12 hours, then strain.
- 2
In an iced highball glass, combine 90 ml of infusion, the lime and agave.
- 3
Top with soda water and stir gently.
- 4
Garnish with the lime wheel.
GarnishLime wheel
Advance prep
Steep the hibiscus the night before.
Flavor profile
Story
Born in the BARTENDER.MX editorial kitchen, starting from the agua de jamaica of fondas and markets. Cold steeping keeps the color bright and reduces bitterness.
Technical notes
Cold steeping extracts fewer tannins than hot, giving a softer, more aromatic result. The infusion keeps about 3 days refrigerated. With no alcohol, the bubbles carry the drink, so use very cold soda water.
Serving
For any time and any guest.
Origin
Documented
Original recipe from the BARTENDER.MX editorial kitchen.
Variations
Jamaica con canela
Add a cinnamon stick to the infusion.
Substitutions
- Simple or piloncillo syrup instead of agave.
Pairings
- Enchiladas suizas
- Hibiscus tacos (vegetarian)
Techniques
Syrups, cordials & shrubs
Shrubs
A shrub combines fruit, sugar and vinegar into a tart, fruity syrup that adds acidity without citrus and shines in highballs and non-alcoholic drinks.
Beginner · 4 min read
Infusions & tinctures
Infusions and Tinctures
Pulling flavor from chiles, fruit, herbs or spices into a spirit or syrup. The key is controlling time, ratio and proof, and tasting often.
Beginner · 6 min read
Carbonation
Forced Carbonation
Dissolving CO₂ under pressure into a cocktail or ingredient for fine, lasting bubbles. It requires very cold, clear liquid and pressure-rated equipment.
Advanced · 6 min read
Garnishes
Dehydrated Garnishes
Citrus wheels and fruit dried at low temperature make aromatic, long-lasting garnishes with less waste.
Beginner · 4 min read
Flavor extraction
Flavor Extraction
Choosing heat, cold, pressure or ultrasound determines which compounds you pull from an ingredient. Hoja santa, cacao, chiles and café de olla spices are ideal for practice.
Advanced · 6 min read
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Sources
- BARTENDER.MX Editorial Kitchen
Version 1 · Updated October 20, 2026