Chapman (Nigerian Celebration Mocktail)

How to Make It

1. 1

   Brew the Hibiscus Concentrate

   Bring 300 ml of still water to a gentle boil in a small saucepan. Add the 15 g of dried hibiscus (zobo) flowers and reduce heat to low. Simmer for 10–12 minutes until the liquid is deep ruby-red and fragrant. Remove from heat, strain through a fine-mesh sieve, and discard the flowers. Allow the concentrate to cool completely, then refrigerate until chilled. This concentrate replaces conventional grenadine and provides powerful antioxidant anthocyanins.

   Tip: You can brew this concentrate up to 3 days ahead and store it in a sealed jar in the refrigerator — ideal for meal prep and entertaining.
2. 2

   Juice and Prepare Fresh Citrus

   Squeeze 2 medium navel oranges to yield approximately 120 ml of fresh orange juice. Squeeze 1 lemon to yield 30 ml of fresh lemon juice. Slice the remaining orange into thin rounds or half-moons for garnish. Thinly slice the cucumber into rounds. Set all prepared garnishes aside in a small bowl.

   Tip: Room-temperature citrus yields significantly more juice than refrigerated fruit. Roll each fruit firmly on a flat surface before cutting to maximise yield.
3. 3

   Mix the Chapman Base

   In a large jug or pitcher, combine the chilled hibiscus concentrate (60 ml), fresh orange juice (120 ml), fresh lemon juice (30 ml), and 4 dashes of Angostura bitters. Stir gently with a long spoon to combine. If using honey or stevia for additional sweetness, add it now and stir until fully dissolved. Taste and adjust tartness or sweetness to your preference.

   Tip: For a stricter diabetes or PCOS-friendly version, omit honey entirely — the hibiscus and orange juice provide natural sweetness that is satisfying without added sugars.
4. 4

   Build and Serve

   Fill 4 tall glasses generously with ice cubes. Divide the Chapman base evenly among the 4 glasses. Top each glass slowly with the chilled sparkling water (approximately 125 ml per glass), pouring gently down the side of the glass to preserve carbonation. Do not stir vigorously after adding sparkling water.

   Tip: For a still version suitable for those sensitive to carbonation or with acid reflux, replace sparkling water with chilled still water and a splash of fresh coconut water for natural electrolytes.
5. 5

   Garnish and Present

   Arrange 3–4 cucumber slices, 1–2 orange rounds, and a fresh mint sprig in each glass. For visual impact authentic to the Nigerian serving tradition, allow the garnishes to float at the top and drape an orange slice over the rim of each glass. Serve immediately while the carbonation is active and the ice is fresh.

   Tip: Chapman is traditionally served at room gatherings, celebrations, and alongside jollof rice or grilled suya. Present it in a large glass jug at the table for a communal, festive experience true to Nigerian hospitality.