Hibiscus Rum Punch
🥃 highballmedium
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How to make it
Step 1: Prep the Hibiscus
- Brew a strong cup of hibiscus tea using one tea bag and boiling water, then let it cool completely before using.
Step 2: Shake the Base
- Add the dark rum, cooled hibiscus tea, fresh lime juice, and simple syrup into a cocktail shaker filled with ice.
- Shake vigorously for 10 to 15 seconds until the shaker feels frosty on the outside.
Step 3: Serve and Top Up
- Strain the mixture into a highball glass filled with fresh ice cubes.
- Gently pour the ginger beer over the top to float and create a light effervescence.
- Give it a brief stir to integrate the flavours.
Garnish
A fresh lime wheel slipped down the inside of the glass or rested on the rim.
Make it alcohol-free
Swap the 50ml of dark rum for a premium non-alcoholic dark cane spirit, or substitute it with an extra 25ml of cooled hibiscus tea and 25ml of ginger beer for a spiced herbal mocktail.
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