Agua de Jamaica and Hibiscus Gin Cocktail

We love the locally made, fresh, and unique gin from The Walter Collective, distilled by Oregon Spirit Distillers, and created this cocktail to highlight the spirit paired with our honey.

The strong notes of cardamom and cassia in Walter Gin are highlighted and supported by the deep molasses, buttery notes in Castillo del Sol honey.  Walter’s grapefruit overtone is enhanced with sweet-tart Agua de Jamaica, which we also pair with Castillo del Sol honey. The Italian juniper and other botanicals in the gin are deepened but not overshadowed by Italian Strega, which also adds a touch of minty brightness to round out the drink.


1 cup dried hibiscus flowers
2 cups water
¼ cup Castillo del Sol Orchard Honey
Water and ice for serving

Combine the hibiscus and water in a small sauce pan and bring to a simmer.  Cook gently for 10 minutes.  Remove from heat and add the honey, stirring to dissolve. Allow to cool to room temperature, and then strain the flowers from the liquid.

To serve, fill a glass with ice.  Use 1 part water to 1 part of concentrate and add to the glass.


2 parts Agua de Jamaica concentrate (see below)
2 parts Walter Gin
¼ part Strega liqueur
Large chunks of ice like a cube or spher

Combine ingredients in a shaker with ice. Stir. Pour over the cube and garnish with mint or saved hibiscus flowers.

Enjoy with your sweetheart, or as a part of your self-care, treat yourself night!