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We get so excited for hibiscus in cocktails: its vivid purple hue, its utterly unique, floral-tart flavor. Luckily, dried hibiscus flowers are sold at many spice shops and online, and their flavor comes across beautifully in a syrup. Dark rum adds a warm base, and mint adds a little freshness, making this a seductive cocktail for sure. — From Be Your Own Bartender: A Surefire Guide to Finding (and Making) Your Perfect Cocktail by Carey Jones and John McCarthy. Buy this book from W. W. Norton, Indiebound, or Amazon.
Reprinted with permission from Be Your Own Bartender: A Surefire Guide to Finding (and Making) Your Perfect Cocktail, 2018. Published by W. W. Norton. Photographs copyright © 2018 Matthew Taylor-Gross.
In a sealable container, pour water over the hibiscus flowers. Let it steep for 20 minutes, then strain, gently pressing the flowers to extract more liquid. Measure liquid; since flowers soak up the water, it is likely to be between 4 and 6 ounces. Stir in an equal part sugar until it’s dissolved, and let it completely cool before using.
Combine all ingredients in a cocktail shaker with ice. Shake vigorously, then double-strain into a rocks glass over fresh ice. Garnish with a lime wheel and three large mint sprigs, lightly tapped against your hand before being added to the drink.
(Refrigerate the remaining syrup in an an air tight container for 1-2 weeks)
