Serious Eats - seriouseats.com
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.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
| Yield: | makes about 1 1/2 quarts, serving 6 |
| Active time: | 8 minutes |
| Total time: | 8 minutes |
| Special equipment: | lidded pitcher |
| This recipe appears in: | Party Punch: Hibiscus Rum Cooler |
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 CaƱa
- 1/2 cup chilled club soda
- 6 mint sprigs (optional garnish)
Procedures
-
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
When ready to serve, add club soda, stir gently, and pour into ice-filled serving glasses. Garnish with mint sprigs if desired.
Comments