The boy and his poison: The Hibiscus Cooler

You know when you're sat in a coffee shop thinking 'wow this would be so much better if I made it Irish'? While shenanigans like that only ever seem to enhance my Friday afternoon output, I wouldn't necessarily advocate them as a lifestyle choice. Nevertheless this was exactly how this drink was conceived.

Over the summer Starbucks released a delicious hibiscus/berry/crushed ice thing (I refuse to indulge their insane naming policy with recognition). No calories, full of flavour and refreshing; it was the antithesis of their usual fayre. So in fear of it disappearing I set about finding how to make it, and then how to spike it. You can pick up hibiscus tea from health food shops but it works equally as well with either rose, or rosehip and raspberry tea. Rose will give a slight 'Turkish Delight' flavour to the drink whereas the Raspberry and Hibiscus Twinings make brings it closer to its origins.

You'll need:

• 100ml cooled rose tea/rosehip and hibiscus tea
• 50ml vodka 
• 50ml lemon juice
• 1tbsp Agave nectar or 25ml simple syrup

Make it:

• Add the vodka, lemon juice and agave to a tumbler
• Stir until mixed and the sugar/agave has dissolved
• Add the tea and a handful of ice cubes
• Squeeze a piece of lemon peel over the top of the drink and garnish with some raspberries