Hibiscus Rum Punch
A refreshing, bubbly and fruity rum cocktail ∙ Shake ∙ 3 min ∙ 11.2% ABV ∙
The Hibiscus Rum Punch is a highball of Jamaican aged rum, hibiscus (sorrel) liqueur, lime and brown sugar syrup, lengthened with soda water.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake the first 4 ingredients with ice: Jamaican aged rum 45 mlHibiscus (sorrel) liqueur 30 mlLime juice 15 mlBrown sugar syrup 10 ml
- Pour Soda water 60 ml into the shaker before straining into the ice-filled glass
- Garnish with a lime wheel
- Note: Can be scaled up and served from a punch bowl or a large pitcher
Tips
- Add the soda water to the shaker only after shaking, then strain straight away so the drink keeps some fizz.
History
Hibiscus Rum Punch was created at Smuggler's Cove, the tiki bar Martin Cate opened in San Francisco in 2009, and appears in the Smuggler's Cove cookbook he wrote with his wife Rebecca Cate, published in 2016. The drink riffs on sorrel punch, a Jamaican Christmas tradition, and is made with a house-made hibiscus liqueur. It was first listed on the menu as Sorrel Rum Punch, since hibiscus is called sorrel in the Caribbean, but customers did not recognize the term; renaming it Hibiscus Rum Punch reportedly tripled its sales.
It descends from Rum Punch, the broad Caribbean family of rum, citrus, sugar, and water drinks. Hibiscus (sorrel) liqueur gives it a tart, floral note.
