Hibiscus Rum

This makes the most gorgeeeemous drink. I love the color. Dina Falconi is to thank here – adapted slightly from her beautiful book Foraging and Feasting.

Small batch (2-3 drinks depending on your low-ball capacity):

  • 6 ounces rum
  • 6 ounces hibiscus infusion (mason jar with handful of hibiscus)
  • 3 ounces maple syrup (or if you like them less sweet, as I do, use two 1 ounce shot glasses full to the brim as your measure. Every shot glass is different so have fun.)
  • 3 ounces freshly squeezed lemon juice (about one large)

Stir together and pour over king-sized ice. Raspberries make a great garnish, or a thick lemon twist.

Hibiscus Rum garnish

Big batch:

  • 750 ml rum
  • 25 ounces hibiscus infusion (mason jar with handful of hibiscus)
  • 12 ounces maple syrup
  • 12 ounces freshly squeezed lemon juice

Stir together and chill in freezer, pour over crushed or king-sized ice.

Hibiscus Rum

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