A bright, floral rum spritz with fruity flavor and a festive look—hibiscus syrup, spiced rum, white cranberry juice, and mint combine for a refreshing, celebratory cocktail. Perfect for parties, holidays, or any warm-weather gathering!
Ingredients
For the Hibiscus Simple Syrup:
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1 cup water
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1 cup sugar
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½ cup dried hibiscus flowers (or 4 hibiscus tea bags)
For the Cocktails:
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6 oz hibiscus simple syrup
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8 oz Kōloa Kaua’i Spice Rum
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6 oz white cranberry juice (or white grape/regular cranberry juice—see notes)
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8–10 oz soda water
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2 tbsp lime juice
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2 limes, sliced into thin rounds
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1 large bunch of mint leaves
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Cranberries (fresh or frozen), for garnish
Instructions
Make the Hibiscus Simple Syrup:
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Combine water, sugar, and hibiscus flowers in a saucepan over medium heat. Stir until sugar dissolves.
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Bring to a boil, remove from heat, and let cool.
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Strain out hibiscus flowers; chill syrup until ready to use.
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For tea bags: Steep 4 bags in boiling water for 6 minutes, remove bags, then add sugar and simmer to dissolve.
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Assemble the Cocktails:
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In large collins glasses, muddle 1.5 oz hibiscus syrup and a few mint leaves.
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Add 2 tbsp crushed ice and a lime wheel. Layer more ice, mint, and lime until glass is filled.
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In a shaker with ice, combine spiced rum, cranberry juice, and lime juice. Shake well.
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Divide mixture between glasses and top with soda water.
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Garnish with lime slices, mint sprigs, and cranberries. Serve immediately.
Notes
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Substitute white grape or regular cranberry juice if necessary.
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Regular cranberry juice creates an all-red drink without the layered look, but flavor is still great.