A vibrant island cocktail that’s as gorgeous as it is delicious—fresh strawberries, hibiscus-ginger syrup, guava and pineapple juices, plus Kōloa Kaua’i Gold and Dark Rum deliver layers of tropical flavor. Finished with soda water and festive garnish, it’s a true crowd-pleaser!
Ingredients
-
2–3 strawberries, hulled and sliced
-
1.5 tbsp Hibiscus Ginger Syrup*
-
1.5 oz Kōloa Kaua’i Gold Rum
-
0.5 oz Orange Curacao
-
1.5 oz Guava Juice
-
0.5 oz Pineapple Juice
-
2 tsp Lime Juice
-
Few dashes Polynesian Kiss Bitters
-
Soda Water (to top)
-
1 tsp Kōloa Kaua’i Dark Rum (float)
Garnish
-
Pineapple leaves
-
Strawberry
-
Candied Ginger
Instructions
-
In a large tiki or collins glass, muddle strawberries with hibiscus ginger syrup.
-
Fill glass with pebble ice.
-
In a shaker, combine gold rum, curacao, guava juice, pineapple juice, lime juice, and bitters. Shake well.
-
Pour over muddled strawberries and ice, then top with soda water.
-
Float dark rum on top.
-
Garnish with pineapple leaves, strawberry, and candied ginger.
Hibiscus Ginger Syrup
-
1 cup water
-
1 cup organic Hawaiian cane sugar
-
⅓ cup dehydrated hibiscus flowers
-
2-inch piece fresh ginger, peeled and diced
Bring all ingredients to a boil, dissolve sugar, then simmer 10 minutes. Remove from heat and steep for 1 hour. Strain and cool. Store refrigerated.
Batch & Serving Tips
-
Easily scale up for parties—make a pitcher of the base, muddle syrup and strawberries in each glass before adding ice and the prepared mixture. Top with soda water and dark rum just before serving.