Tropical Strawberry Hibiscus Rum Spitz

Tropical Strawberry Hibiscus Rum Spitz

Tropical Spring Cocktail. The bottom layer is a mix of mint, lime, mango juice (pineapple or passion fruit juice would be great here too!)  Half Baked Harvest
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Drinks
Cuisine: American
Keyword: Cocktail, Flowers, Hibiscus, Rum, Tea
Servings: 1
Calories: 229kcal
Author: Recipe and Photo: Tieghan Gerad - halfbakedharvest.com

Ingredients

  • 2 tbsp dried hibiscus flowers
  • 1 tsp honey
  • 8 fresh mint leaves
  • 1/2 a lime, quartered
  • 1/4 cup mango, pineapple, or passion fruit juice
  • 1/4 cup coconut water
  • 2 ounces rum
  • sparkling water, for topping
  • 2 strawberries, sliced

Instructions

  • Bring 1 cup of water to a boil in a medium size pot. Remove from the heat, add the hibiscus flowers and 1-2 teaspoons honey. Cover and let steep for 10 minutes. Strain into a pitcher and discard the hibiscus flowers. 
  • In a tall glass, muddle the lime and mint leaves. Add a handful of crushed ice, the mango juice, coconut water and the rum, gently mix to combine. Pour sparkling water over top to about 3/4 the way up the glass. Add the sliced strawberries and top with hibiscus tea.

Notes

Mixing up this cocktail includes making a hibiscus tea (which means finding dried hibiscus flowers). But once you've gathered all the ingredients, it comes together easily.