Cheers to the end of summer with this picture-perfect floral refreshment.
- 1.5 oz Barcardi Silver Rum
- .5 oz Hibiscus syrup
- 1 Lime wedge
- Club soda to finish
- 2-3 Hibiscus edible petals
- 5-8 Mint leaves
Muddle the mint in the hibiscus syrup in an Old Fashioned glass. Top with ice, add rum and shake in a cocktail shaker. Top with soda to fill glass. Garnish with fresh hibiscus petal and mint leaf.
Thanks to mixologist Bryan Jackson of Oceanaire in Indianpolis for sharing his delicious recipe.
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