Happy Juneteenth! Our rum rum punch with Bacardi and Hibiscus is the red cocktail you need to celebrate Juneteenth.
If you need some recipe ideas for Juneteenth, we’re sharing several below. #JuneteenthCookout
Hibiscus Rum Rum Punch – Juneteenth Drink Idea
Juneteenth is all about celebrating our rich African-American Heritage, and using Hibiscus as an ingredient is essential.
The hibiscus flower is known as a symbol of joy and survival.
When the red of Hibiscus is infused into drinks during the Juneteenth celebration, it represents the lifeblood of our enduring spirit.
The red is also symbolic of our forebearsโthose ancestors whose souls beget our souls.
So, let us raise a glass to our collective past, present, and far-flung future with our Hibiscus Rum Rum Punch.
This little delicious red corvette is inspired by Marcus Samuelsson’s Rum Rum Punch excerpted from the Red Rooster Harlem: The Cookbook, The Story of Food and Hustle in Harlem.
Like most knowledgeable folk, I was introduced to Marcus Samuelsson by watching him on the Food Network.
Marcus is what I like to call a “chef of the African diaspora.”
He has a flair for infusing African-based cultural food references into a uniquely his own style of cooking.
And by doing so, Chef Samuelsson elevates his cooking, broadens our collective palettes, and furthers the conversation regarding the rich history of “Black” food.
Tatanisha and I visited his Harlem-based Red Rooster restaurant in 2019, and after the first bite, my respect for this James Beard award-winning chef was set in stone.
Marcus’s African roots are the connective tissue that has solidified my admiration for who and what he is.
Further, after reading his “Yes, Chef: A Memoir (2013), I developed a broader sense of what makes Chef Marcus tick and what drives him.
So, it was an easy sell when my Eat The Culture fam approached me to be a part of this year’s Juneteenth celebration.
Join me in celebrating Juneteenth with 18 other Black culinary creators. This year, we are honoring 19 Black American cookbook authors by recreating their recipes, amplifying their work, and sharing our connections to Freedom Day.
Juneteenth marks our country’s second independence day; the final emancipation of those enslaved in the US was announced in 1865.
Share these recipes with your family and help us continue the legacy of celebrating progress.
Additionally, you can easily follow each participant by using the hashtag #JuneteenthCookout2022 on Instagram.
This collaboration is brought to you by Eat the Culture.
More Juneteenth Drinks:
My cocktail contribution was inspired by the Rum Rum Punch taken from Marcus Samuelsson’s The Red Rooster Cookbook: The Story of Food and Hustle in Harlem (2016).
With the addition of dried hibiscus flowers, I have created a cocktail worthy of being shared with friends and family as we celebrate this year’s Juneteenth.
So, let’s raise a glass to our Rum Rum Punch with Bacardi. Cheers!
What You Will Need To Make Our Rum Rum Punch with Bacardi and Hibiscus
Ice. Black Rum and white Rum. Fresh ice is best, but whatever you do, use purified water because better water ice equals clear ice, and clear ice is an easy way to elevate your drink game.
Drinks made with clear ice look and taste better. Like all rums, Black rum hails from the Caribbean islands.
The origins of modern-day rum, shortened from the word ‘rumbustious,’ can be traced to enslaved Africans throughout the Caribbean, namely Barbados.
Hibiscus Syrup & Fresh Lime Juice. Use hibiscus syrup to sweeten coffee, tea, or cocktails. Freshly squeezed lime juice adds a bit of citrus complexity to this delicious drink.
Hibiscus Syrup is made from one cup of water, one cup of sugar, and half a cup of dried hibiscus flowers.
Bring the mixture to a boil and stir for five (5) minutes. Remove the pot from heat and allow the mixture to steep for ten (1o) minutes, then strain into a mason jar-style glass.
Store in the fridge for up to two (2) weeks.
Lime Wedges & Fresh Rosemary. Adding a wedge of lime and fresh rosemary makes this drink look good and adds to the flavor profile.
How to make a Rum Rum Punch with Bacardi
Ingredients:
1 Serving
- ice
- 1-ounce pineapple coconut hibiscus mix (this mix is made of pineapple juice, coconut water, infused with dried hibiscus flower) *you can also just mix equal parts pineapple juice and coconut water
- 1-ounce Gosling’s black seal Bermuda black rum
- 1-ounce white rum (We used Bacardi)
- 1-ounce hibiscus syrup (or use the recipe below)
- 1/2 ounce of fresh lime juice
- lime wedge for garnish
- sprig of fresh rosemary for garnish
Directions:
- Add ice, the pineapple coconut hibiscus mix, black rum, white rum, hibiscus syrup, and fresh lime juice into a cocktail shaker.
- Secure the lid and shake vigorously for 30 seconds.
- Strain into a Collins glass filled with fresh ice.
- Garnish with a couple of wedges of lime and a sprig of fresh rosemary.
- Serve.
A Thing Or Two About Rum
- Rum was made initially by enslaved Africans throughout the Caribbean.
- Barbados is said to be the birthplace of rum.
- Molasses is a byproduct of boiling sugarcane and is used to make rum.
- The largest rum distillery in the world is located in Casa Bacardi, Puerto Rico.
- The country of India consumes the most rum in the world.
- Tanduay, produced in the Philippines, has been awarded the best rum in the world.
The Origins of Hibiscus In Drinks
The hibiscus flower has been used in drinks for more than three thousand years.
It is widely believed that enslaved West Africans transported the hibiscus flower throughout the West Indies.
Hibiscus (sorrel) or Hibiscus sabdariffa is indigenous to continental Africa and is the base ingredient in an assortment of hot and cold drinks.
Using Hibiscus, a popular Christmas drink in Jamaica, is agua de Jamaica, also known as jugo de Jamaica or rosa de Jamaica.
In Senegal, variations of popular hibiscus drinks include bissap, sobolo in Ghana, and zobo in Nigeria.
How do you make Hibiscus Syrup?
Hibiscus Syrup is made from one cup of water, one cup of sugar, and half a cup of dried hibiscus flowers.
Bring the mixture to a boil and stir for five (5) minutes. Remove the pot from heat and allow the mixture to steep for ten (1o) minutes, then strain into a mason jar-style glass.
Store in the fridge for up to two (2) weeks.
Try these Hibiscus drinks:
Cranberry Wine + Hibiscus Mint Cocktail
Now that you have the recipe, you can gather the ingredients and make our Hibiscus Rum Rum Punch with Bacardi Cocktail.
As always, if you have any questions or concerns, please let us know in the comments section below.
Cheers!
Ingredients
- ice
- 1- ounce pineapple coconut hibiscus mix
- 1- ounce Gosling's black seal Bermuda black rum
- 1- ounce white rum We used Bacardi
- 1- ounce hibiscus syrup
- 1/2 ounce of fresh lime juice
- lime wedge for garnish
- sprig of fresh rosemary for garnish
Instructions
- Add ice, pineapple coconut hibiscus mix, black rum, white rum, hibiscus syrup, and fresh lime juice into a cocktail shaker.
Secure the lid and shake vigorously for 30 seconds.
Strain into Collin's glass filled with fresh ice.
Garnish with a couple of wedges of lime and a sprig of fresh rosemary.
Serve.
Notes
Find more recipes for Juneteenth below:
The Ultimate List of Juneteenth Recipes | Juneteenth Cookout
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