Hibiscus Rum Punch - Delicious Rum Cocktail With Homemade Flor De Jama

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Hibiscus Tea has become one of the trendy food items, however I have been drinking this delicious punch since I was a child. It is common in many countries around the world. In the Spanish Caribbean it is called Flor de Jamaica, sorrel in the rest of the Caribbean islands, bissap, zobo or sobolo in West Africa and roselle in Southeast Asia.

Instead of making sorrel the way we usually do in the Caribbean, I wanted the flavor to come through in the cocktail so I increased the ratio of dried hibiscus to water. This resulted in a concentrated Sorrel Drink that forms the perfect base for delicious cocktails like this Sorrel Rum Punch.

Not just a Jamaican Christmas tradition, but making some kind of Hibiscus Punch with sorrel and rum is common on many Caribbean islands during the holiday season. In other parts of the world, the hibiscus tea is made simpler with just the dried hibiscus flowers and water. After that, the only additions are usually lemon juice and of course, sugar as hibiscus is quite sour.

In the Caribbean, we use a lot more spices. In fact and I know the Jamaicans are going to come after me for this, but I don’t like Jamaican style sorrel because they go crazy with the ginger. Usually, whenever I’ve had Jamaican sorrel, it burns going down because the ginger is just on over drive! Instead, I use a balance of fresh ginger, just the right hint of cinnamon and cloves with not one spice over powering the other – just like my Mom always made her sorrel.

If getting the loose dried hibiscus flowers isn’t easy for you, you can also just use hibiscus tea bags. Just cut them open and empty out the hibiscus flowers to equal the quantity needed.

Being half Haitian, I am partial to Rhum Barbancourt. I always prefer aged dark rum to white rum, however if you prefer the milder flavor of white rum, this Hibiscus Rum Punch will be just as delicious with white rum.

Now are you ready to try this fruity cocktail loaded with hibiscus flavor?

• dried hibiscus
• fresh ginger
• cinnamon sticks
• cloves
• sugar
• Orange liqueur
• aged rum
• Pineapple juice
• Club soda
• Pink peppercorns
• lime, garnish

• Make Hibiscus Concentrate and chill it.
• In a large pitcher or punch bowl, combine the concentrate with the orange liqueur, rum and juice with a few ice cubes. Mix well.

• Add the soda water and give it a quick stir.
• Serve over ice.

• Garnish with lime wheel and freshly crushed pink peppercorns.

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