Servings: 1
Ingredients
- 1.5 oz White Rum
- 0.75 oz Hibiscus-Infused-Rum
- 0.5 oz Blue Curaçao
- 0.25 oz Ginger Syrup
- 0.5 oz Lime Juice
- 2.5 oz Pineapple Juice
- Lime wheel for garnish
- Cherry for garnish
Instructions
- In a cocktail shaker filled with ice, combine the white rum, blue curaçao, ginger syrup, lime juice, and pineapple juice.
- Shake vigorously to blend and chill the ingredients.
- Strain the mixture into an ice-filled highball glass.
- Gently float the hibiscus-infused rum on top by pouring it over the back of a spoon to create a layered effect.
- Garnish with a lime wheel and a cherry for a tropical presentation.
Notes
Pro Tips
- To make your own hibiscus-infused rum, steep dried hibiscus flowers in gin for 24 hours to create a beautifully floral and colorful infusion.
- For a fun visual, freeze edible flowers into your ice cubes to add an extra tropical touch to the cocktail.
- Adjust the amount of ginger syrup to your preference for a spicier or milder ginger kick.
Tried this recipe?Leave a comment and let us know how it was!