Rum Rum Punch - Juneteenth Drink Idea
Servings: 1
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
How to make Hibiscus Syrup
Hibiscus Syrup is made using one cup of water, a single cup of sugar, and a half 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.