With a tart hibiscus syrup, refreshing mint flavor, zesty lime, and boozy kick of light rum – This Hibiscus Mojito is the ideal summer sipping cocktail!
Ladies and gentlemen… Welcome to your summer cocktail. Have a seat. Hang for a bit.
It’s been a while since I dropped a cocktail on here. I like to make it count.
The Hibiscus Mojito. This.Is.It. Your summer sipper situation.
I found hibiscus flowers. I wasn’t even looking for hibiscus flowers. I was looking for turmeric and thinking about cocktails. Not with the turmeric. Or maybe… Well… Now that I mentioned a turmeric cocktail I may have to start experimenting. But I digress.
I was checking out of the market with my turmeric and cocktails in my head and something to the right caught my eye.
Bags and bags of dried hibiscus flowers. Kismet. A bag of hibiscus flowers became the jump off point for mojitos.
Flow with me. It’s cocktail hour.
A hibiscus syrup. Hibiscus, water, sugar. That’s the hard part. And it’s not hard at all. Hibiscus flowers contribute a deep, deep hue, a floral scent, and a pleasantly tart flavor reminiscent of grape juice.
The mojito. Sugar muddled with mint and lime. Hibiscus syrup. White rum, so as not to tamper with that gorgeous hibiscus hue. Seltzer, ice. A mint garnish. This mojito is deliciously floral, wonderfully refreshing.
The recipe makes a boatload of syrup and one mojito. Double, triple, or pitcher up as needed.
For the hibiscus syrup
- 2 heaping cups Hibiscus flowers
- 3 cups Water
- 3 cups Granulated sugar
For the mojito
- 4-5 Mint leaves
- 1, quartered Lime
- 1 tablespoon granulated sugar
- 1.5 ounces 3 tablespoons Hibiscus syrup
- 1 - 1.5 ounces - 2-3 tablespoons White rum
- Mint for garnish
Make the hibiscus syrup
- To a small saucepan, add hibiscus flowers, water, and sugar. Stir to combine. Bring to a boil over medium/high heat. Reduce the heat to low and simmer until the sugar has dissolved and the mixture has taken a syrupy texture, about 5-8 minutes. Bring to room temperature. Strain hibiscus flowers and discard. Transfer syrup to glass container with a tight fitting lid and store in the refrigerator until ready to use. Makes about 4 cups.
- Make the mojito
- To an 8 ounce glass add the mint leaves, lime, and granulated sugar. Muddle with a muddler or back of a wooden spoon until the lime has released its juice and the mint is fragrant. Add the hibiscus syrup and rum. Stir to combine, making sure the sugar is mostly dissolved. Top with seltzer and ice.
- Garnish with mint.