WHAT YOU’LL NEED
Market Row Botanical Rum, limes, lime Juice, hibiscus (dried), caster sugar
TO MAKE HIBISCUS SYRUP
Make a sugar syrup by adding 1.2 cups of sugar to 1 cup of boiling water and stirring for 30 seconds. Add hibiscus and continue to stir until all granules have dissolved and the syrup is a light red. Strain
50ml Market Row Botanical Rum, 25ml lime Juice, 15-20ml hibiscus syrup
GLASS AND ICE
Coupette served straight up.
Short hard shake with ice. Garnished with dehydrated limes (soak in hibiscus tea if you want to make them pink)