Whether served with beef hangar steak, veggies, or salmon fillets, this cream sauce will surely steal the show.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 1 |
| Yield: | 1 drink |
Ingredients
- 2 fluid ounces light rum
- ½ fluid ounce hibiscus syrup
- ½ fluid ounce freshly squeezed lime juice
- 3 dashes aromatic bitters (such as Angostura®)
- ice cubes
- 4 fluid ounces ginger beer, or more to taste
Instructions
- Combine rum, hibiscus syrup, lime juice, and bitters in a highball glass. Add enough ice to bring liquid volume up halfway; stir to combine. Top mixture with ginger beer.
- The magazine version of this recipe is prepared in a cocktail shaker half-filled with ice.
- To make hibiscus syrup: Bring 2 cups water, 1/2 cup white sugar, 1/3 cup hibiscus flowers, 1/4 cup brown sugar, a 1/2-inch piece of fresh ginger, and the zest of 1 lemon to a boil in a small saucepan. Reduce heat and simmer until sugars dissolve, about 10 minutes. Remove from heat and let mixture steep, about 5 minutes. Strain through a fine-mesh strainer, pressing mixture to extract as much liquid as possible. Discard solids and store syrup in the refrigerator for up to 2 weeks.
Reviews
This was fantastic. I used dark rum because it’s all I had, but it was delicious!
Summer perfection.
This is tart, tangy, and delicious! And the color is so pretty. The syrup is really easy to make, too. If you can brew tea, you can make hibiscus syrup! Look for dried edible hibiscus leaves (flor de jamaica or flowers of Jamaica or hibiscus tea) online, in a Mexican/Caribbean market, or the Latin/Caribbean section of well-stocked grocery stores.
I wanted to use up my ginger beer but was tired of Moscow mules. I’m so glad I found this recipe! It’s not too sweet and not too tart. It’s perfect!
This was my first ever taste of hibiscus, and it was such a fun and surprising addition to the drink. A little sweet, a little sour, and very pretty to look at!