INGREDIENTS
2 ½ ounces dark rum
4 ounces chilled hibiscus tea (see note)
Splash of soda water
Nutmeg
Pineapple chunk, for garnish
PREPARATION
1. To make the chilled hibiscus tea, put ½ cup dried hibiscus flowers in a large bowl. Add 1 quart cold filtered water. Refrigerate for 8 hours. Strain; discard solids. Keep cold.
2. Fill a highball glass with ice and add rum, tea and soda water. Grate a little nutmeg on top and garnish with a pineapple chunk.
