Hibiscus Rum Cooler Recipe

Maggie Hoffman
Hibiscus Rum Cooler Recipe
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  • Yield:makes about 1 1/2 quarts, serving 6
  • Active time:8 minutes
  • Total time:8 minutes
  • Rated: 4.0
This recipe appears in:
Party Punch: Hibiscus Rum Cooler

[Photograph: Robyn Lee]

This pitcher drink is tart and cooling.

Notes: We used Tazo Passion tea for this punch, but you can use whatever hibiscus tea you like, or make your own from dried hibiscus flowers. To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Ingredients

  • 1 cup loosely packed mint leaves (about 30 leaves)
  • 4 tablespoons simple syrup (see note above)
  • 1/2 cup juice from about 4 lemons
  • 4 1/2 cups brewed hibiscus tea, cooled (see note above)
  • 1 cup aged rum such as Flor de Caña
  • 1/2 cup chilled club soda
  • 6 mint sprigs (optional garnish)

Directions

  1. 1.

    Place mint leaves and simple syrup in bottom of a lidded pitcher. Juice lemons and add lemon juice, cooled hibiscus tea, and rum to pitcher. Add 1 cup ice, stir and cover. Continue to step 2, or refrigerate for up to 6 hours.

  2. 2.

    When ready to serve, add club soda, stir gently, and pour into ice-filled serving glasses. Garnish with mint sprigs if desired.

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