This citrusy, barely sweet spritz is inspired by something Heather drank over and over again at El Rey in New York. (She’d make nonsensical route plans just to ensure a sparkling hibiscus cruise-by.) El Rey’s was served from a tap, and came out of the keg super sparkly and lively; on a hot New York day, there was nothing as refreshing. This is our attempt at recreating the fizzy hibiscus magic in LA, sans keg. (It’s lovely served warm in the winter, too — just dilute half-and-half with water.)
Combine the ginger, hibiscus, orange zest and water in a pot and bring to a boil. Reduce the heat to medium and simmer, covered, for 30-45 minutes, or until the liquid has reduced by more than half. Strain, add the orange juice and honey, and stir steadily until the honey dissolves. Serve over ice, filling half the glass with the hibiscus infusion and the rest with sparkling water.