Rum Rum Punch - Juneteenth Drink Idea
Discover the history and recipe for rum rum punch, a traditional African American cocktail celebrated at Juneteenth and summer gatherings.
Servings: 1
Ingredients
- 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
- 1/2 ounce of fresh lime juice
- lime wedge for garnish
- sprig of fresh rosemary for garnish
Instructions
- 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.
Notes
How to make Hibiscus Syrup
Hibiscus Syrup is made using one cup of water, a single cup of sugar, and a half cup of dried hibiscus flowers.
Bring the mixture to a boil and stir for five (5) minutes; remove the pot from heat and allow the mixture to steep for ten (1o) minutes, then strain into a Mason-jar style glass.
Store in the fridge for up to two (2) weeks.