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Escape Artist Cocktail | Taste and Tipple

Escape Artist Cocktail

Course Drinks
Cuisine Caribbean
Keyword Chile Liqueur, Escape Artist, Pineapple, Rum
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 drinks
Author Yvonne Langen


  • oz aged Jamaican rum like Appleton Estate Signature Blend
  • 1 oz chile liqueur like Ancho Reyes
  • oz pineapple juice
  • ½ oz lime juice
  • ½ oz hibiscus syrup
  • Garnish: bouquet of mint
  • Garnish: pineapple wedge optional
  • Garnish: hibiscus flower in syrup optional

Hibiscus Syrup

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


  1. Add all ingredients except garnish to a cocktail shaker. Shake over ice until well-chilled. Strain into a highball or Tiki mug filled with crushed ice. Garnish with a bouquet of fresh mint, pineapple wedge, and hibiscus flower in syrup, as desired. Serve with a straw.

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.