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Hibiscus Rum Mimosa

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 Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 drink
Author Yvonne Langen


  • 6 mint leaves
  • ½ oz hibiscus syrup
  • 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


  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.