There is rum and then there is rhum - rhum…
One of the most popular drinks at one of our favorite Mexican restaurants is the jamaica margarita, which features a house-made hibiscus syrup. Hibiscus and tequila are a match made in heaven (though we love non-alcoholic jamaica agua frescas, too), but hibiscus also pairs nicely with rum. We stocked up on a huge bag of dried hibiscus flowers at the Mexican market and set out to make some infused spirits, instead of sweetened syrups, to use as the base of some colorful cocktails. This Hibiscus Daiquiri uses a hibiscus-infused white rum, which is easy to make in just a few hours.
We started with a bottle of white Flor de Cana, which has a relatively neutral flavor and provided a nice base for the hibiscus. When you combine the rum and the flowers, you’ll notice that they give off some color almost immediately. In just a few hours, you’ll have a very flavorful run with an intense purple-fuschia color. Strain out the flowers and you’re ready to drink!
You’ll notice that this recipe suggests using equal parts lime juice and simple syrup, while most daiquiri recipes use a bit less. This isn’t just because we have a sweet tooth, it’s actually because the hibiscus itself is quite tart and this drink needs a little extra sweetness to balance it out. When it is balanced, you’ll get the floral and red berry flavors from the hibiscus, as well as the brightness of the lime juice. That said, feel free to play around with the amount of simple syrup to tailor it to your tastes. This daiquiri also works quite well with agave, as it pairs nicely with hibiscus in general.
2 oz hibiscus-infused white rum (recipe below)
1 oz lime juice
1 oz simple syrup
Combine all ingredients in a cocktail shaker and fill with ice. Shake vigorously until cold, then strain into a chilled coupe. Garnish with a lime wheel and a dried hibiscus flower (or an orchid)
1 750 ml bottle good quality white rum (we used Flor de Cana)
50 grams dried hibiscus flowers (approx 1 1/2 cups)
In a large container, combine white rum and dried hibiscus flowers. Allow flowers to steep for 3-4 hours, then strain out the flowers and re-bottle the rum.
Makes approx 750-mls.