Looking to add a tropical twist to your summer drinks? The hibiscus rum mojito blends fragrant hibiscus with classic mojito ingredients for a cocktail that’s just right for warm weather gatherings.

This simple recipe needs only rum, mint leaves, lime juice, hibiscus tea, and a touch of sugar. The result? A gorgeous pink drink that tastes every bit as good as it looks.

The deep red color of hibiscus gives this mojito its eye-catching appearance. It also brings a subtle tartness that balances the sweetness of the rum.

You can make hibiscus tea ahead of time and chill it. That way, this cocktail comes together fast when guests show up—no stress.

This drink works for backyard parties or more formal events. Mint and hibiscus together create a flavor profile that’s honestly a step away from the usual mojito, but it still has that signature refreshment everyone expects.

Hibiscus Rum Mojito Cocktail Recipe

This tropical take on a classic mojito stirs together sweet-tart hibiscus with rum and mint. The deep red color makes it a showstopper for parties—or just a relaxing evening on the porch.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Cocktail shaker
Muddler
Jigger or measuring tool

Highball glass
Strainer
Bar spoon

Ice bucket

Ingredients

2 oz white rum
1 oz hibiscus syrup store-bought or homemade

¾ oz fresh lime juice
8-10 fresh mint leaves plus extra for garnish
1 oz club soda

1 tbsp sugar
Ice cubes
Lime wheel and dried hibiscus flower for garnish optional

Instructions

Add mint leaves and sugar to the cocktail shaker.
Muddle gently to release the mint oils—don’t tear the leaves to shreds.
Add the rum, hibiscus syrup, and fresh lime juice.

Fill the shaker with ice and shake vigorously for about 15 seconds.
Strain into a highball glass loaded with fresh ice.
Top with club soda and stir gently.

Garnish with a lime wheel, more mint, and a dried hibiscus flower if you’re feeling fancy.

Notes

This recipe’s easy to tweak. For less sweetness, cut the hibiscus syrup to ½ oz and bump up the lime juice a bit.

Making a pitcher for a crowd? Multiply the ingredients by your number of servings, but hold off on the ice and club soda until the last minute so you don’t end up with a watery mess.

Want it booze-free? Swap the rum for more club soda or a splash of coconut water. The hibiscus still pops.

You can prep the cocktail up to 4 hours ahead (just skip the ice and soda until serving). Keep it chilled, then finish it off right before pouring.

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Tasting Notes

The Hibiscus Rum Mojito brings a pretty delightful balance of flavors. Every sip weaves together sweet, tart, and minty notes.

Bright hibiscus gives this drink its signature ruby-red color and a gentle tartness. The flavor? Kinda like cranberry, but with those floral hints that make it stand out.

Rum lays down a smooth, warming foundation. If you use dark rum, you’ll get a little caramel; light rum keeps things crisp and refreshing.

Flavor Profile:

First taste: Sweet and tart hibiscus
Middle notes: Fresh mint and lime
Finish: Warm rum with subtle caramel (if using dark rum)

Mint brings a cooling kick, especially nice on a hot day. Fresh lime wakes up the drink and keeps the sweetness in check.

Sugar or simple syrup rounds off the tart edges from the hibiscus and lime. Adjust the sweetness to your liking—no one’s judging.

The sparkling water adds a light fizz that lifts up the drink and helps those mint and hibiscus aromas hit your nose first. It’s a complex but really approachable tropical cocktail, and hey, it’s not too sweet either.

Substitutes

If you don’t have hibiscus tea or flowers for your mojito, there are actually some pretty decent stand-ins. Cranberry juice gives you that tart kick and a nice red color, too.

Rum alternatives? Vodka or white tequila are both solid choices. The result’s a little different, but honestly, still super refreshing.

Making it non-alcoholic? Just use more soda water, or even ginger ale if you’re feeling it.

No fresh mint on hand? Basil can totally pinch-hit, though it brings its own vibe. If you’re desperate, a couple drops of bottled mint extract will do in a jam.

Common Substitution Options:

For hibiscus: Cranberry juice, pomegranate juice, or berry tea

For rum: Vodka, tequila, or non-alcoholic spirit alternatives
For mint: Basil, lemon verbena, or mint extract
For lime: Lemon juice (use slightly less as it’s more sour)

For simple syrup: Agave nectar, honey syrup, or maple syrup

If you’re making a big batch for a party, just multiply the ingredients. But don’t add the fizzy stuff until right before serving—nobody likes flat mojitos.

Honestly, play around with the flavors. If it’s too tart, a bit more sweetener helps. Too strong? Just splash in more soda water. It’s your drink, after all.

Hibiscus Rum Mojito Cocktail Recipe