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Rum With Iced Hibiscus Tea

Zoom in font  Zoom out font Published: 2015-05-27  Views: 89
Core Tip: Hibiscus tea creates an almost-instant punch. If you prefer it sweeter, add simple syrup to taste. And be sure to plan ahead; the tea steeps for eight hours.

     2 ½ ounces dark rum

     4 ounces chilled hibiscus tea (see note)

     Splash of soda water


     Pineapple chunk, for garnish


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.
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