Happy Hour | Hibiscus Mojito

By Twinkle VanWinkle, LIN Lifestyle Expert

Cheers to the end of summer with this picture-perfect floral refreshment.

Hibiscus Mojito

  • 1.5 oz Barcardi Silver rum
  • .5 oz Hibiscus syrup
  • 1 Lime wedge
  • Club soda to finish
  • 2-3 Hibiscus edible petals
  • 5-8 Mint leaves

How-To:

Muddle the mint in the hibiscus syrup in an Old Fashioned glass. Top with ice, add rum and shake in a cocktail shaker. Top with soda to fill glass. Garnish with fresh hibiscus petal and mint leaf.

Thanks to mixologist Bryan Jackson of Oceanaire in Indianpolis for sharing his delicious recipe.

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