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Hibiscus Punch Royale

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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Hibiscus Punch Royale

Hibiscus Punch Royale

Prep Time: 8 minutes
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Course: Drinks
Cuisine: American
Keyword: big batch cocktails
Servings: 12
Author: Paul Kushner
Enjoy your Hibiscus Punch Royale at your next gathering. This punch not only tastes delicious but also makes a striking centerpiece.

Equipment

Ingredients

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.

Notes

Champagne Selection:
Choose a dry or brut champagne to complement the sweet flavors of the syrups without making the punch too sweet.
Batch Prep:
If you’re preparing this for a party, you can mix the rum, syrups, lime juice, and water in advance and keep it chilled. Add the champagne right before guests arrive to keep it bubbly.
Tried this recipe?Leave a comment and let us know how it was!
Hibiscus Punch Royale
See also  Cranberry Champagne Cocktail
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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