Last Updated on November 23, 2021 by Chef Mireille
Hibiscus Rum Punch is the perfect Christmas punch! It’s infused with hibiscus, cinnamon, ginger and clove. With all those warm winter spices and a pink peppercorn garnish, this spicy drink is perfect for the season. This delicious holiday drink will be the hit of any party you throw. You can even make it ahead of time so you don’t have to worry about anything on the day of.
It all starts with a homemade hibiscus concentrate. Then add some tropical flavors and liquor and you’ve got the best holiday cocktail!
Make this delicious hibiscus rum punch today and enjoy all its flavors throughout the holiday season! Increase the quantity of the recipe and serve this up in a big punch bowl at your next holiday party! Your friends and family will love it!
Due to my Caribbean heritage, rum is always my go to liquor to easily make delicious cocktail recipes. Don’t forget to check out my other Rum Cocktails like this Haitian Style Rum Punch and Caribbean Rum Punch.
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Hibiscus Tea has become one of the trendy food items, however I have been drinking this delicious punch since I was a child. It is common in many countries around the world. In the Spanish Caribbean it is called Flor de Jamaica, sorrel in the rest of the Caribbean islands, bissap, zobo or sobolo in West Africa and roselle in Southeast Asia.
Instead of making sorrel the way we usually do in the Caribbean, I wanted the flavor to come through in the cocktail so I increased the ratio of dried hibiscus to water. This resulted in a concentrated Sorrel Drink that forms the perfect base for delicious cocktails like this Sorrel Rum Punch.
Not just a Jamaican Christmas tradition, but making some kind of Hibiscus Punch with sorrel and rum is common on many Caribbean islands during the holiday season. In other parts of the world, the hibiscus tea is made simpler with just the dried hibiscus flowers and water. After that, the only additions are usually lemon juice and of course, sugar as hibiscus is quite sour.
In the Caribbean, we use a lot more spices. In fact and I know the Jamaicans are going to come after me for this, but I don’t like Jamaican style sorrel because they go crazy with the ginger. Usually, whenever I’ve had Jamaican sorrel, it burns going down because the ginger is just on over drive! Instead, I use a balance of fresh ginger, just the right hint of cinnamon and cloves with not one spice over powering the other – just like my Mom always made her sorrel.
If getting the loose dried hibiscus flowers isn’t easy for you, you can also just use hibiscus tea bags. Just cut them open and empty out the hibiscus flowers to equal the quantity needed.
Being half Haitian, I am partial to Rhum Barbancourt. I always prefer aged dark rum to white rum, however if you prefer the milder flavor of white rum, this Hibiscus Rum Punch will be just as delicious with white rum.
Frequently Asked Questions
Now are you ready to try this fruity cocktail loaded with hibiscus flavor?
- dried hibiscus
- fresh ginger
- cinnamon sticks
- Orange liqueur
- aged rum
- Pineapple juice
- Club soda
- Pink peppercorns
- lime, garnish
How to Make Hibiscus Rum Punch
- Make Hibiscus Concentrate and chill it.
- In a large pitcher or punch bowl, combine the concentrate with the orange liqueur, rum and juice with a few ice cubes. Mix well.
- Add the soda water and give it a quick stir.
- Serve over ice.
- Garnish with lime wheel and freshly crushed pink peppercorns.
Hibiscus Rum Punch
Hibiscus Concentrate Ingredients
- 1 1/2 cups Hibiscus concentrate
- 6 oz. Orange liqueur
- 8 oz. rum
- 4 oz. Pineapple juice or fresh lime juice
- 4 oz. Club soda
- Pink peppercorns
- lime slice
- cinnamon stick optional
- First make the hibiscus concentrate.
- In a large pot, combine the hibiscus with 3 cups of water, ginger, cinnamons sticks and cloves.
- Bring to a high boil and cook for 15 minutes.
- Add sugar when the hibiscus concentrate is still warm so that it will easily melt and stir to combine.
- Turn off the heat and let the hibiscus tea steep and concentrate in flavor for another 15 minutes or more. The longer you let it steep, the stronger the hibiscus flavor will be.
- Strain the tea and your Hibiscus Concentrate is ready.
- To make the cocktail, start with about 6 ice cubes in a large pitcher.
- Add the hibiscus concentrate.
- Add orange liqueur, rum and pineapple juice. Shake well or stir well.
- Add club soda and stir to combine.
- Pour into individual highball glasses over ice.
- Garnish with freshly crushed pink peppercorns and slices of lime.
- Garnish with a cinnamon stick for use as a stirrer, if desired.
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