miércoles, 28 de noviembre de 2012


Makes 1 drink
  • 15 to 20 mint leaves, plus a nice sprig for garnish
  • 1 teaspoon sugar
  • 1 ounce fresh lime juice
  • 2 ounces light rum
  • 6 ounces hibiscus tea* (see below)
  1. In the bottom of a cocktail shaker, muddle the mint leaves with the sugar and lime juice (the sugar granules help bruise the mint and extract flavor). Add the rum, hibiscus tea, and a few ice cubes, and shake well. Strain into an ice-filled glass. Garnish with a mint sprig and serve.
Hibiscus Iced Tea
Serves 4 to 6
  • 4 cups water
  • 1 cup loosely packed dried hibiscus flowers
  • 1 cup sugar
  1. Bring the water to boil. Remove from the heat, then steep the hibiscus flowers for 2 to 3 minutes. Add the sugar, stirring until fully melted, and allow the hibiscus flowers to steep for another 5 minutes. Strain out the flowers and allow hibiscus tea to cool at room temperature. Chill in the refrigerator for at least 2 hours or until ready to drink.