Sparkling Spiced Hibiscus Cocktail

Sparkling Spiced Hibiscus Cocktail

Floral, fizzy, and vibrant—this showstopping cocktail combines Kōloa Gold or Spiced Rum, Cointreau, and homemade hibiscus syrup, topped with spiced ginger beer. Sugared rims and colorful garnishes add festive flair for the perfect party drink!

Ingredients

Cocktail

  • 3 oz Kōloa Gold OR Kōloa Spiced Rum

  • 1 oz Cointreau

  • 1 oz Orgeat

  • 3–4 tbsp Hibiscus Syrup (see below; adjust to taste)

  • Bundaberg Spiced Ginger Beer* (or substitute)

Hibiscus Syrup

  • ⅓ cup Dried Hibiscus Flowers (or hibiscus tea bags)

  • 1 cup Sugar

  • 1 cup Water

Garnish

  • Hibiscus syrup and sugar for the rim

  • Orange slices

  • Dried sweetened hibiscus flowers**

Instructions

Make the Hibiscus Syrup

  1. In a pan, combine dried hibiscus flowers (or tea), sugar, and water. Heat on high, stirring until sugar dissolves.

  2. Bring to a boil for 3 minutes, then remove from heat. Allow to cool fully.

  3. Strain and chill; store in the fridge for up to two weeks.

Make the Cocktail

  1. Dip glass rims in hibiscus syrup, then sugar for a sparkling finish.

  2. In a shaker with ice, combine rum, Cointreau, orgeat, and hibiscus syrup. Shake well.

  3. Add crushed ice to each glass, pour in the cocktail, and top with spiced ginger beer.

  4. Garnish with orange slice and a dried hibiscus flower.

Notes
*Use any ginger beer if Bundaberg isn’t available, and swap in Kōloa Kaua’i Spice Rum for extra warmth.