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Hibiscus Limeade Cooler

Ingredients

  • 4 oz hibiscus tea
  • 2 limes, cut in eigths
  • 3 drops lime essential oil
  • 1 drop of peppermint essential oil OR 6 leaves of peppermint
  • 2 oz white rum
  • 2 oz gold rum
  • 4 Tbsp simple syrup, to taste
  • Soda Water to fill, about 12 ounces

Hibiscus Tea

  • 1/3 cup dried hibiscus flowers
  • 4 cups hot water

Instructions

  • Start by making hibiscus tea. Simply heat water as you would with any other tea and then pour over the dried hibiscus flowers in a french press. I use about 1/3 cup of hibiscus flowers to four cups of hot water. Allow it to steep for about 15 minutes and then cool to use in the cocktail.
  • While that is cooling, cut two limes in to eighths so that they are easy to muddle. I always like to cut them into eights rather than quarters because it expresses the juice easier and I tend to smack my knuckles on the cup rim less because I can apply less aggressive pressure. Place the cut limes, simple syrup, lime essential oil, and peppermint essential oi (or leaves) into a tumbler and muddle until the limes are well crushed and the juice is expressed.
  • Add white rum, gold rum, and cooled hibiscus tea to the muddled mixture and shake well. Pour over ice in two tumblers and fill the rest of the glass with soda water. Garnish with peppermint leaves, lime slices, and/or fresh flowers.
    Happy Mixing!