Hibiscus Rum Mimosa

It’s recently come to my attention that I have little dog energy. You know when you go to a dog park and you see a teacup chihuahua absolutely terrorizing a German Shepherd? It’s obvious the chihuahua has absolutely zero self-awareness about their relative size but they have convinced themselves that they are the biggest dog on the block. That pretty much sums me up.

The other day my friend and I got into a spirited debate about who was taller, then we got out our driver’s licenses and compared notes. Which raised the question, “Does the Ministry of Transportation actually measure your height or is it self-reported?” I don’t remember ever being measured from head-to-toe while waiting an eternity to pay for the privilege of sitting for the single worst photo of me to be immortalized on my driver’s license and health card.

I could Google this but I’d rather exist in my own reality (which seems to be VERY trendy these days). So, it’s my running theory that our “height”, as listed in centimetres on our driver’s licenses in Ontario, is self-reported. And if dating profiles are any indication, there are A LOT of 5’10 men self-reporting as 6’0 on official government-issued identification.

Needless to say, I had convinced myself that I was taller than my friend, even though she is clearly 2″ taller than me. We then asked the other members of our girls group chat how tall they thought everyone was. I shared that I had *absolutely* no clue how tall one of our friends was, I said, “Niamh could be 5’4 or 5’9, I have no idea.” This is someone I’ve known for over a decade. Do I have terrible spatial awareness, or do I have delusions of grandeur?

I think the answer is obvious.

As another example, a couple weeks ago I spent time with a friend of mine who mentioned that he was 6’6. To which I replied, “You’re not THAT tall, are you?” And he confirmed he was. In my mind, he was only 6’0, but is, in fact, a full foot taller than me. Hence, little dog energy.

It’s hard to explain how exactly I came to have little dog energy. If I had to guess, I would probably chalk it up to a few factors: being an only child, being bullied mercilessly as a kid and having to hype myself up into an oversized ego until my confidence grew to scale, being a Leo, and recently experiencing some small degree of local internet fame.

Please reach out directly if you’d like to participate in my forthcoming MasterClass on “Little Dog Energy: All Bark, No Bite”.

Regardless of whether you have little dog energy, big dog energy, or standard dog energy, this Hibiscus Rum Mimosa will amplify what you’ve got goin’ on. This is a VERY fancy sparkling wine cocktail made with classic Tiki flavours of pineapple, lime, and rum. A bit of hibiscus syrup adds a subtle floral touch and a beautiful blush hue.

Your breakfast table will be immediately transported to the beach (at least in your mind’s eye). This is also equally delicious at cocktail hour.

Hibiscus Rum Mimosa

5 from 1 vote

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Hibiscus Rum Mimosa

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

This Hibiscus Rum Mimosa is a tropical spin on the quintessential brunch cocktail. Made with classic Tiki flavours of pineapple, lime, and rum, this will take your breakfast table and transport you to the beach.

Course: Drinks

Cuisine: South American

Keyword: Hibiscus, Mimosa, Rum

Servings: 1 drink

Author: Yvonne Langen

Ingredients

• 6 mint leaves
• ½ oz hibiscus syrup
• 1½ oz Diplomatico Mantuano Rum
• ½ oz pineapple juice
• ¼ oz lime juice
• 2 dashes Angostura bitters
• Dry sparkling wine to top
• Garnish: mint bouquet

Hibiscus Syrup

• 2 hibiscus teabags
• 1 cup boiling water
• 1 cup sugar

Instructions

1. Add mint leaves and hibiscus syrup to a cocktail shaker. Muddle.
2. Add remaining ingredients, excluding sparkling wine. Shake over ice until well-chilled.
3. Strain into a flute glass and top with sparkling wine.
4. Garnish a bouquet of fresh mint.

Hibiscus Syrup

1. Steep hibiscus teabags in 1 cup of boiling water for 5 minutes. Pour into a small saucepan with sugar. Simmer over medium heat for a few minutes until sugar is dissolved. Cool to room temperature and strain into an airtight container. Syrup will keep in your fridge for 2-3 weeks.