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
Servings: 1
Calories: 229kcal
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.