The other day I posted a syrup recipe inspired by a sorrel drink that my Nan makes. Now I’m gonna share the most obvious way to use it. In a cocktail of course. Hibiscus based drinks are pretty common and served all over the Caribbean. If you’ve never had it then you’re missing out. The combination of the hibiscus flower paired with Jamaican white rum balances to create a delectable cocktail.
This recipe is simple yet tastes so good. It’s a quick, soothing drink that’s great for all occasions ranging from sweltering hot summer barbecues to fancy New Year’s parties. The seasonal spices compliment the subtle floral, citrus notes of the hibiscus flower, to make a drink that’s truly perfect for all year round. This would make a great addition to any Christmas menu.
The rum in this drink is totally optional. I mostly make it without and oftentimes prefer to do so but for this recipe I used Wray and Nephew White Overproof Rum. This rum just happens to be the most popular in Jamaican but any brand of Jamaican rum will work. Using a dark rum would actually compliment the spices is the syrup very well so if that’s all you have on hand you can use it as a delicious substitute.
Finish this drink by adding a sprig of rosemary and rimming the glass with brown sugar. We do eat/drink with our eyes so this part can really bring the recipe together.
Spiced Hibiscus Cocktail
A fragrant, floral cocktail that's perfect for all occasions.
- 2 Tbsp Hibiscus syrup (see notes)
- 1 Cup Sparkling water
- 1 Small Lime wedge juiced (approx. 1 Tbsp)
- 2 Tbsp White rum (optional)
- ½ Tsp Real Vanilla extract (optional but recommended)
Add all of the ingredients to a tumbler.
Serve and enjoy!