Ruby Rum Buck
Ingredients5 m servings 168
- Combine rum, hibiscus syrup, lime juice, and bitters in a highball glass. Add enough ice to bring liquid volume up halfway; stir to combine. Top mixture with ginger beer.
- Cook's Note:
- To make hibiscus syrup: Bring 2 cups water, 1/2 cup white sugar, 1/3 cup hibiscus flowers, 1/4 cup brown sugar, a 1/2-inch piece of fresh ginger, and the zest of 1 lemon to a boil in a small saucepan. Reduce heat and simmer until sugars dissolve, about 10 minutes. Remove from heat and let mixture steep, about 5 minutes. Strain through a fine-mesh strainer, pressing mixture to extract as much liquid as possible. Discard solids and store syrup in the refrigerator for up to 2 weeks.
Per Serving: 168 calories; 0 10.7 0.1 0 2 Full nutrition
ReviewsRead all reviews 3
This is tart, tangy, and delicious! And the color is so pretty. The syrup is really easy to make, too. If you can brew tea, you can make hibiscus syrup! Look for dried edible hibiscus leaves (fl...
I wanted to use up my ginger beer but was tired of Moscow mules. I'm so glad I found this recipe! It's not too sweet and not too tart. It's perfect!