Hibiscus Rum Punch
1
drink
n/a
Course
Print Recipe
Ingredients
Directions
Ingredients
2 oz
seltzer
½ oz
fresh lime juice
1 oz
SC Hibiscus Liqueur
⅓ oz
SC Demerara Syrup
1 ½ oz
blended aged rum
Edible hibiscus flower on a plastic pick or lime wheel for garnish
Martin and Rebecca Cate demystify the history of tiki drinks in Smuggler’s Cove.
A lovely and delicious twist on a Jamaican Christmas tradition.
Fun marketing fact: This drink was originally called a Sorrel Rum Punch on our menu, as hibiscus is called sorrel in the Caribbean. Customers didn’t know what sorrel was, and so no one ordered the drink. We changed the name to Hibiscus Rum Punch and sales tripled. There is an art to menu copy, and I won’t pretend to have mastered it.
ORIGIN Smuggler’s Cove original, based on traditional recipes
GLASSWARE Collins or highball
Directions
- Add the seltzer to a Collins or highball glass. Add the remaining ingredients to a cocktail shaker. Fill with cracked or cubed ice. Shake and double-strain into the glass. Carefully add cracked or cubed ice to the glass and garnish.
Reprinted with permission from Smuggler’s Cove, by Martin and Rebecca Cate, copyright 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC.
