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
Prep Time5minutes
Cook Time5minutes
Total Time10minutes
Servings1drink
AuthorYvonne Langen
Ingredients
6mint leaves
½ozhibiscus syrup
1½ozDiplomatico Mantuano Rum
½ozpineapple juice
¼ozlime juice
2dashes Angostura bitters
Dry sparkling wineto top
Garnish: mint bouquet
Hibiscus Syrup
2hibiscus teabags
1cupboiling water
1cupsugar
Instructions
Add mint leaves and hibiscus syrup to a cocktail shaker. Muddle.
Add remaining ingredients, excluding sparkling wine. Shake over ice until well-chilled.
Strain into a flute glass and top with sparkling wine.
Garnish a bouquet of fresh mint.
Hibiscus Syrup
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.