To learn more about this recipe, see our related story, Petal to the Metal.
Recipe adapted from The Spotted Pig, New York City
Yield: 1 cocktail
Cook Time: 20 minutes (plus 2 days steeping time)
2¼ cups dried hibiscus flowers (sorrel)
1 cup sugar
1 cinnamon stick
⅓ cup fresh ginger, peeled and chopped
2 cups fresh lemon juice
1 cup simple syrup (1:1)
2½ ounces lemonade (see above)
2 ounces Ron Abuelo 7-Year Rum
2 ounces sorrel (see above)
1. Make the sorrel: In a medium saucepan, combine the hibiscus flowers, sugar, cinnamon stick, cloves and ginger. In a small pot set over high heat, bring 6 cups water to boil. Pour the boiling water over the dry ingredients and give them a stir. Let cool to room temperature. Once cool, cover, place in refrigerator and let steep for two days. Strain through a fine-mesh sieve and store the liquid in a lidded container in the refrigerator.
2. Make the lemonade: In a large container, combine 2 cups water, the lemon juice and the simple syrup.
3. Make the cocktail: In a Collins glass filled with ice, add the lemonade and the rum. Top with the sorrel. Garnish with the mint sprig and serve.