Hibiscus Mojito Recipe

Measure 2 1/2 cups white rum into a clean, airtight jar or bottle large enough to hold infusion.

Add 1/2 cup dried hibiscus petals to the rum, seal, and gently shake to submerge petals.

Let the mixture steep at room temperature for 12–24 hours, tasting after 12 hours for desired color and floral tartness. Longer infusion gives deeper color and flavor; do not exceed 48 hours to avoid excessive bitterness.

Strain the infused rum through a fine-mesh sieve lined with a coffee filter or cheesecloth into a clean container. Discard or compost the spent petals. Store the hibiscus-infused rum refrigerated or at room temperature up to 1 month.

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat.

Stir until the sugar is fully dissolved and the liquid is clear, about 2–3 minutes. Do not boil vigorously — a gentle simmer is fine.

Remove from heat and let cool to room temperature. Transfer to a jar and refrigerate. Syrup will keep at least 2 weeks chilled.

If making multiple servings, prepare a pitcher by scaling the per-serving ingredients accordingly.

In a sturdy mixing glass or shaker, place about 10 fresh mint leaves and 0.5 oz simple syrup. Gently muddle the mint with a muddler or the back of a spoon to release oils—avoid over-muddling which can make the drink bitter.

Add 2 oz hibiscus-infused white rum and 0.75 oz fresh lime juice to the mixing glass. Add 1 cup crushed ice (or enough to nearly fill a Collins or highball glass if preparing to pour directly into glass).

Shake briefly (5–8 seconds) if using a shaker, or stir gently in the mixing glass to chill and combine.

Fill a highball or Collins glass with crushed ice. Strain the mixture over the ice, leaving room for soda.

Top with about 2 oz (or to taste) club soda and give a gentle stir to marry the ingredients.

Add 2 dashes of Angostura bitters over the top. The bitters add aromatic depth and a slight spice contrast to the hibiscus.

Garnish with a lime wheel or wedge and a fresh mint sprig. Clap the mint between your palms before garnishing to release additional aroma, if desired.

Serve immediately with a straw. Encourage the drinker to stir lightly as they sip to keep the soda integrated.