Recipe courtesy The Essential Cocktail Book, edited by Meghan Krigbaum
This large-format punch was created by Martin Cate, and riffs on the (non-Royale) Hibiscus Punch cocktail that appears on the menu at his San Francisco tiki bar Smuggler’s Cove. It’s ideal as a holiday recipe, combining aged rum and fresh lime with tart hibiscus syrup. A hefty pour of chilled cava gives the drink a bubbly lift.
- 18 ounces blended aged rum, preferably Appleton Estate Reserve Blend
- 12 ounces Hibiscus Syrup (see below)
- 4 ounces rich simple syrup (2 parts sugar to 1 part hot water, stirred until the sugar dissolves)
- 6 ounces lime juice
- 24 ounces Cava, chilled
- To garnish: hibiscus flowers in syrup (drained), lime wheels, and mint sprigs
Combine all ingredients except Cava, and chill for 2 hours. 20 minutes before serving, add chilled ingredients to punch bowl filled with cracked ice. Top with Cava and stir gently to combine. Garnish bowl with hibiscus flowers resting on lime wheels, and mint sprigs. Serves 12.
Add 1 cup water, 1 cup hibiscus blossoms, and a lemon peel to a pot and bring to a boil. Add 1 cup sugar and stir to dissolve. Turn off heat and allow to cool before storing in the refrigerator in an airtight container. Will keep, refrigerated, for 1 month.