Although I have to admit that attending family parties wasn’t my favorite thing to do as an introverted child, nothing beat the refreshing, floral essence of the hibiscus flower after running around with my cousins and wreaking havoc at someone’s house, much to the adults’ dismay. The deep, burgundy color from the hibiscus tea, also known as refresco de jamaica in Spanish, was my first introduction to lip stains, where my conceptions of beauty remained in the confines of the imaginary worlds I created with my Barbies. This hibiscus (jamaica) mojito is a nod to my childhood nostalgia that yearned much too soon for womanhood.
Hibiscus (Jamaica) Mojito
Servings: 1
Ingredients
For the hibiscus simple syrup:
- 1 ½ cups water
- 1 cup granulated sugar
- 1 cup hibiscus flowers tightly packed
- ½ large cinnamon stick
- ½ tbsp rose water optional but strongly recommended
For the hibiscus mojito:
- 8 mint leaves
- 2 oz hibiscus simple syrup
- ½ oz lime juice
- 2 oz white rum
- Club soda to top
- Mint spring and lime wheel to garnish
Instructions
For the hibiscus simple syrup:
- Place everything, except for the rose water, in a saucepan over medium heat and let the mixture come to a gentle simmer.
- Remove from the heat, allow the hibiscus flowers to steep for 45 minutes, and strain.
- Add the rose water, stir, and set aside.
For the hibiscus mojito:
- Place the mint leaves and hibiscus syrup in a cocktail shaker and muddle together until the mint leaves are bruised.
- Add the lime juice, rum, and ice and gently shake.
- Then, add more ice about halfway to the vessel of your choosing and pour the mojito mixture over the top.
- Add club soda to the top of the glass and finish with the garnishes.
Enjoy! <3
Leave a Reply