Hibiscus Tea Cocktail
This vegan cocktail is courtesy of mixologist Duane Fernandez, Jr. of Entwine in New York.
- 2 ounces Flor de Caña 7 Year Rum
- 1 ounce very strongly brewed hibiscus tea
- 1/2 ounce lemonade
- 1 ounce simple syrup
- Orange slice
- Sprig of fresh thyme
- Combine rum, tea, lemonade, and simple syrup in a shaker with ice.
- Shake vigorously and strain into a short rocks glass over ice.
- Garnish with an orange rind and sprig of thyme.