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Spicy Sorrel Punch
Ingredients
 

Ice
45ml Havana Club 3yr Rum
125ml CAPI Spicy Ginger Beer
10ml Sorrel Punch
Lemon wedge
Fresh mint sprig
Dried hibiscus flowers, handful

For the Sorrel Punch:
1 cup dried hibiscus flowers
1/2 cup sugar
1/2 cinnamon stick
3 cloves
1/6 cup fresh chopped ginger
3 cups water

Method
 

  1. Fill a highball glass with ice and add rum.
  2. Top with 125ml CAPI Spicy Ginger Beer.
  3. Add a squeeze of lemon wedge and float Sorrel Punch on top.
  4. Garnish with fresh mint and dried hibiscus.

To make the Sorrel Punch:
  1. Add all ingredients except the water in a medium saucepan.
  2. In separate saucepan, bring the water to a boil. Once at a boil, pour water over dry ingredients and give a stir.
  3. Let cool to room temperature, then cover and place in refrigerator. Let steep for 2 days.
Difficulty
Glassware

Made with

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