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.
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.