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The Red Dragon

A simple sake serve with head turning colour thanks to the vibrancy of hibiscus. Try the easy to follow recipe for hibiscus syrup that brings this cocktail to life whilst also letting the Heavensake shine.


  • 60ml Heavensake Junmai Ginjo
  • 120ml Tonic Water
  • 15ml Hibiscus Syrup
  • Ice cubes

Hibiscus Syrup:

  • 250ml Water
  • 250g Granulated Sugar
  • 2-3 Hibiscus Tea Bags


  • Hibiscus Syrup:
    1. In a small saucepan, combine water and sugar.
    2. Heat over medium heat, stirring occasionally, until the sugar dissolves.
    3. Add hibiscus tea bags to the mixture, bring to a gentle boil, and then simmer for 5-7 minutes.
    4. Remove from heat and let it steep for an additional 10-15 minutes.
    5. Remove the tea bags and let the syrup cool. Once cooled, transfer to a bottle for storage.


  • The Red Dragon:1. Prepare the Glass:
    Fill a highball glass with ice cubes.
    2. Add Heavensake Jumai Ginjo:
    Pour 60ml of Heavensake Junmai Ginjo over the ice.
    3. Add Hibiscus Syrup:
    Add 15ml of hibiscus syrup to the glass. Adjust the amount based on your sweetness preference.
    4. Top with Tonic Water:
    Pour 120 ml of tonic water over the Heavensake Junmai Ginjo and hibiscus syrup.
    5. Stir Gently:
    Use a stirrer to gently mix the ingredients.
    6. Serve:
    Serve The Red Dragon immediately and enjoy the vibrant colours and flavours.


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