Hibiscus Rum Punch
Water into which carbon dioxide gas under pressure has been dissolved, creating a fizzy texture. We treat soda water, club soda, seltzer and sparkling water the same.
The second most common juice used in cocktails. This citrus juice is about 6% acid; 4% from citric and 2% from malic, with small amounts of succinic acid (this is what gives it a little bloody taste). Lime juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
A liqueur made with dried hibiscus blossoms and other herbs and spices. The same as a sorrel Liqueur.
This syrup swaps in golden-hued demerara or turbinado sugar as opposed to processed/bleached white sugar. This gives a deeper, almost caramel-like flavor with a funky molasses nose popular in tropical drinks. We always use 1:1 syrup unless otherwise noted in the recipe itself.
A subset of aged (dark) rums that specifically come from Jamaica. These rums are highly regarded for their unusual pot-still funk, necessary for certain classic cocktails.
Add the seltzer to a Collins or highball glass. Add the remaining ingredients to a cocktail shaker. Fill with cracked or cubed ice. Shake and double-strain into the glass. Carefully add cracked or cubed ice to the glass and garnish with a hibiscus flower on a plastic pick or lime wheel. #shake #ontherocks
“This drink was originally called a Sorrel Rum Punch on our menu, as hibiscus is called sorrel in the Caribbean. Customers didn’t know what sorrel was, and so no one ordered the drink. We changed the name to Hibiscus Rum Punch and sales tripled. There is an art to menu copy, and I won’t pretend to have mastered it.”