Rum – Ble In The Jungle Recipe
Towpath Spiced Rum, Hibiscus, Lime, Velvet Falernum, Ginger Beer
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Ingredients
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Cocktail
Hibiscus syrup (if making at home)
Method
Hibiscus syrup (make ahead - optional)
Combine and simmer
In a small saucepan combine 0.5 cup dried hibiscus flowers, 0.5 cup sugar and 0.5 cup water. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Simmer for 3 minutes to extract color and flavor—do not boil vigorously.
Steep and strain
Remove from heat and let the mixture steep for 15–20 minutes. Strain through a fine mesh sieve or cheesecloth into a clean container, pressing lightly on solids to extract liquid. Cool completely. Refrigerate up to 2 weeks.
Cocktail assembly
Prepare glass
Fill a highball or Collins glass 3/4 full with crushed ice and set aside to chill while you build the cocktail.
Shake base
In a cocktail shaker add 2 oz Towpath Spiced Rum, 0.75 oz hibiscus syrup, 0.75 oz fresh lime juice, 0.5 oz Velvet Falernum and 2 dashes Angostura bitters. Add about 1 cup of ice to the shaker. Shake vigorously for 10–12 seconds until well chilled.
Strain
Double-strain (if desired) the shaken mixture into the prepared glass over the crushed ice, leaving room for ginger beer.
Top with ginger beer
Gently top the drink with 3 oz chilled ginger beer. Stir once gently with a bar spoon to integrate flavors without flattening carbonation.
Garnish and serve
Garnish with a single hibiscus petal or a lime wheel on the rim. Serve with a straw and a small spoon for the crushed ice. Present immediately.