Enjoy a floral, zesty twist on traditional rum cocktails—dried hibiscus brings tropical color and tartness, paired with spiced rum, ginger beer, and a sugared rim for extra sparkle.
Ingredients
Cocktail
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3 oz Kōloa Gold OR Kōloa Spiced Rum*
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1 oz Cointreau
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1 oz Orgeat
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3–4 tbsp Hibiscus Syrup (see below; adjust for sweetness)
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Bundaberg Spiced Ginger Beer* (or substitute)
Hibiscus Syrup
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⅓ cup Dried Hibiscus Flowers or Hibiscus Tea Bags
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1 cup Sugar
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1 cup Water
Garnish
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Hibiscus Syrup and Sugar for sugar rim
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Orange slices
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Dried sweetened hibiscus flowers
Make the Hibiscus Syrup
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Combine dried hibiscus flowers (or tea bags), sugar, and water in a saucepan. Heat on high, stirring until the sugar dissolves.
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Bring to a boil for 3 minutes, then turn off the heat and let cool completely.
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Strain and chill in a jar; store in the fridge for up to two weeks.
Make the Cocktail
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Pour hibiscus syrup into a bowl; add sugar to another. Dip glass rims into syrup, then into sugar, coating the edges.
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In a cocktail shaker with ice, add rum, Cointreau, orgeat, and hibiscus syrup. Shake well.
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Fill glasses with crushed ice, pour in the cocktail mixture, and top with spiced ginger beer.
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Garnish with orange slices and dehydrated hibiscus flowers.