Happy Juneteenth! Our Bacardi and hibiscus rum punch is the red cocktail you need to celebrate Juneteenth.

If you need Juneteenth recipe ideas, we’re sharing several below.

Hibiscus Rum Rum Punch – Juneteenth Drink Idea

Juneteenth is all about celebrating our rich African-American Heritage, and using Hibiscus as an ingredient is essential.

The hibiscus flower symbolizes joy and survival.

When the red of Hibiscus is infused into drinks during the Juneteenth celebration, it represents the lifeblood of our enduring spirit.

The red also symbolizes our forebears—those ancestors whose souls beget our souls.

So, let us raise a glass to our collective past, present, and far-flung future with our Hibiscus Rum Rum Punch.

This little delicious red corvette is inspired by Marcus Samuelsson’s Rum Rum Punch excerpted from Red Rooster Harlem: The Cookbook, The Story of Food and Hustle in Harlem.

Like most knowledgeable folk, I first learned about Marcus Samuelsson by watching him on the Food Network.

I like to call Marcus a “chef of the African diaspora.”

He has a flair for infusing African-based cultural food references into a uniquely his own style of cooking.

By doing so, Chef Samuelsson elevates his cooking, broadens our collective palettes, and furthers the conversation about the rich history of “Black” food.

Tatanisha and I visited his Harlem-based Red Rooster restaurant in 2019, and after the first bite, my respect for this James Beard award-winning chef was set in stone.

Marcus’s African roots are the connective tissue that has solidified my admiration for who and what he is.

Further, after reading his “Yes, Chef: A Memoir (2013), I developed a broader sense of what makes Chef Marcus tick and what drives him.

More Juneteenth Drink Ideas:

Juneteenth Strawberry Soda

Red Velvet Cake + Hennessy

Red Velvet Cake Shots

Strawberry Whiskey Lemonade Cocktail

My cocktail contribution was inspired by the Rum Rum Punch taken from Marcus Samuelsson’s The Red Rooster Cookbook: The Story of Food and Hustle in Harlem (2016).

With the addition of dried hibiscus flowers, I created a cocktail worthy of sharing with friends and family as we celebrate this year’s Juneteenth.

So, let’s raise a glass to our Rum Rum Punch with Bacardi. Cheers!

What You Will Need To Make Our Rum Rum Punch with Bacardi and Hibiscus

Ice. Black Rum and white Rum. Fresh ice is best, but whatever you do, use purified water because better water ice equals clear ice, and clear ice is an easy way to elevate your drink game.

Drinks made with clear ice look and taste better. Like all rums, Black rum hails from the Caribbean islands.

The origins of modern-day rum, shortened from the word ‘rumbustious,’ can be traced to enslaved Africans throughout the Caribbean, namely Barbados.

Hibiscus Syrup & Fresh Lime Juice. Use hibiscus syrup to sweeten coffee, tea, or cocktails. Freshly squeezed lime juice adds citrus complexity to this delicious drink.

Hibiscus Syrup is made from one cup of water, one cup of sugar, and half a cup of dried hibiscus flowers.

Bring the mixture to a boil and stir for five (5) minutes. Remove the pot from the heat and let the mixture steep for ten (10) minutes, then strain into a mason jar-style glass.

Store in the fridge for up to two (2) weeks.

Lime Wedges & Fresh Rosemary. Adding a wedge of lime and fresh rosemary makes this drink look good and adds to the flavor profile.

How to make a Rum Rum Punch with Bacardi

Ingredients:

1 Serving

ice
1 ounce pineapple-coconut-hibiscus mix (made with pineapple juice and coconut water infused with dried hibiscus flowers). For a simple substitute, combine equal parts pineapple juice and coconut water.
1-ounce Gosling’s black seal Bermuda black rum
1-ounce white rum (We used Bacardi)
1-ounce hibiscus syrup (or use the recipe below)
1/2 ounce of fresh lime juice
1-2 lime wedges for garnish
sprig of fresh rosemary for garnish

Directions:

Add ice, the pineapple coconut hibiscus mix, black rum, white rum, hibiscus syrup, and fresh lime juice into a cocktail shaker.
Secure the lid and shake vigorously for 15-20 seconds.
Strain into a 10-12 oz Collins glass filled with fresh ice.
Garnish with a couple of lime wedges and a sprig of fresh rosemary.
Serve.

A Thing Or Two About Rum

Enslaved Africans initially made rum throughout the Caribbean.
Barbados is said to be rum’s birthplace.
Molasses is a byproduct of boiling sugarcane and is used to make rum.
The world’s largest rum distillery is located in Casa Bacardi, Puerto Rico.
India consumes the most rum in the world.
Tanduay, produced in the Philippines, has been awarded the best rum in the world.

The Origins of Hibiscus In Drinks

People have used the hibiscus flower in drinks for more than three thousand years.

Many believe enslaved West Africans transported the hibiscus flower throughout the West Indies.

Hibiscus (sorrel), or Hibiscus sabdariffa, is indigenous to continental Africa and is the base ingredient in an assortment of hot and cold drinks.

In Jamaica, a popular Christmas drink made with hibiscus is agua de Jamaica, also known as jugo de Jamaica or rosa de Jamaica.

In Senegal, variations of popular hibiscus drinks include bissap, sobolo in Ghana, and zobo in Nigeria.

How do you make Hibiscus Syrup?

Hibiscus Syrup is made from one cup of water, one cup of sugar, and half a cup of dried hibiscus flowers.

Bring the mixture to a boil and stir for five (5) minutes. Remove the pot from the heat and let the mixture steep for ten (10) minutes, then strain into a mason jar-style glass.

Store in the fridge for up to two (2) weeks.

What are other red cocktails or punch recipes to make for a Juneteenth Celebration?

Red drinks are often served at Juneteenth parties and cookouts, making fruit punch, hibiscus drinks, and red cocktails great additions to the menu.

Try a strawberry punch, watermelon cocktail, cranberry punch, strawberry sangria, or a fruit punch.

For a non-alcoholic option, make hibiscus tea or our popular strawberry soda!

How can I batch this rum punch recipe for a crowd?

This Rum Rum Punch is easy to turn into a batch cocktail. For 8 servings, combine 1 cup pineapple-coconut-hibiscus mix, 1 cup black rum, 1 cup white rum, 1 cup hibiscus syrup, and 1/2 cup fresh lime juice.

Mix everything in a pitcher and refrigerate until you’re ready to serve.

Don’t add ice directly to the pitcher, as it will dilute the punch. Instead, pour the cocktail over ice-filled glasses and garnish with lime wedges and rosemary sprigs.

What rum brands pair best with hibiscus, and how do flavor profiles differ by origin?

Hibiscus has a tart, slightly floral flavor that works well with both light and dark rum.

Bacardi white rum keeps the cocktail light and lets the pineapple, lime, and hibiscus stand out.

The Goslings Black Seal adds deeper caramel and molasses notes.

Can I make this punch ahead of time?

Yes, if you plan to serve this punch for a party, you can make it ahead of time.

However, wait and add the ice until you’re ready to serve.

What non-rum spirits work as substitutes?

Vodka is the easiest substitute because of its neutral flavor. Replace the rum with vodka using the same measurements.

Gin will create a more botanical cocktail. Its herbal and citrus notes can pair well with hibiscus, and the rosemary garnish, but the finished drink may taste different from the rum.

For a gin version, start with the same amount and adjust the hibiscus syrup or lime juice to taste.

Hibiscus drinks:

Hibiscus + Vodka Cocktail

Cranberry Wine + Hibiscus Mint Cocktail

Now that you have the recipe, gather the ingredients and make our Hibiscus Rum Punch with Bacardi Cocktail.

As always, if you have any questions or concerns, please let us know in the comments section below.

Cheers!