Hibiscus Daiquiri Recipe

Hibiscus Daiquiri recipe — The floral feminist who turned pink before it was cool and makes everyone else jealous. Made with white rum. Originally from United States.

I'm the friend who discovered wellness trends five years before they went mainstream and somehow make healthy look effortless. I dress like I just stepped out of a botanical magazine but I'm not afraid to get my hands dirty. I believe in self-care Sunday but make it sexy.

Hibiscus flowers are actually edible and packed with vitamin C - ancient Egyptians used hibiscus tea to lower body temperature in the desert heat. The flower contains natural citric acid, which makes it perfect for cocktails without adding extra lime juice.

Born from Miami's craft cocktail renaissance when bartenders started experimenting with tropical botanicals. The hibiscus daiquiri emerged as bartenders sought to elevate the classic daiquiri with local Caribbean influences and Instagram-worthy aesthetics.

Ingredients

• 2 oz white rum
• 0.75 oz hibiscus simple syrup
• 0.75 oz fresh lime juice
• 1 whole dried hibiscus flower (for garnish)

Instructions

1. Add rum, hibiscus syrup, and lime juice to cocktail shaker with ice.
2. Shake vigorously for 10-15 seconds until well chilled.
3. Double strain into chilled coupe glass.
4. Garnish with a dried hibiscus flower floated on top.

Category: cocktail | Difficulty: medium | Base spirit: white rum | ABV: 12.0-16.0%

Origin: United States