When a crowd-pleasing cocktail is needed, the Hibiscus Punch Royale is a good choice. This recipe mixes aged rum and zesty lime juice with the floral sweetness of hibiscus syrup, balanced by rich demerara simple syrup. Adding champagne right before serving introduces a refreshing fizz that complements the deeper tones perfectly. It’s a fantastic option for large gatherings because it’s both easy to make and incredibly satisfying to sip.
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Equipment
- Punch bowl
- Laddle
- Rocks Glass for serving
Ingredients
- 8 ounces Aged Rum
- 6 ounces Lime Juice
- 6 ounces Hibiscus Syrup
- 1 bottle Champagne 750ml
Instructions
- Prepare the Punch Base:
- In a large pitcher or punch bowl, combine the aged rum, lime juice, hibiscus syrup, simple syrup, and water.
- Stir well to ensure all the ingredients are fully mixed.
- Chill the Mixture:
- Refrigerate the punch mixture before serving. This helps the flavors meld together beautifully and ensures the punch is refreshingly cold.
- Add Champagne:
- Just before serving, gently stir in the champagne to the punch bowl. It’s important to do this last to maintain the champagne’s effervescence.
- Serve:
- Ladle the punch into individual glasses filled with ice, ensuring that each glass gets a good mix of all ingredients, including a splash of the effervescent champagne.
- Garnish (optional):
- Consider garnishing with lime wheels, edible flowers, or additional hibiscus petals to enhance the visual appeal and add a touch of extra flavor.