Hibiscus Rum Cocktails

The hibiscus brings a sweet and tart flavor to this crimson cocktail (think cranberry). Find the dried flowers in specialty foods stores or look for them online.
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  • Level: Easy
  • Total: 40 min (includes steeping and chilling times)
  • Active: 10 min
  • Yield: 6 cocktails
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One 1/2-inch piece ginger, peeled and sliced

1/2 cup sugar

1/2 cup dried hibiscus flowers

12 ounces dark rum

Orange wedges or slices, for garnish


  1. Bring 3 cups water and the ginger to a boil in a medium saucepan over high heat. Add the sugar, stir until dissolved and remove from the heat. Add the hibiscus flowers, and let the tea steep for 10 minutes. Strain the tea through a fine-mesh strainer, and refrigerate it until completely cooled, about 15 minutes.
  2. Fill 6 wineglasses with ice. Add 4 ounces of the hibiscus tea and 2 ounces of the rum to each glass. Stir, and garnish with orange wedges.