I can’t believe I survived. We had a week-long heatwave here in the San Francisco Bay Area, and I honestly didn’t think I was gonna make it. Allow me to explain . . . unlike much of the country, where summer temperatures regularly exceed 90 and even 100 degrees, our days usually consist of, how should I say this . . .? Fog. So much fog in fact, that Karl (as he’s lovingly called) even has his own Instagram page. Seriously, we aren’t properly equipped for these temperatures. There aren’t any air conditioning units in our windows; no swimming pools in our backyards. It even takes me a couple days in denial before I switch over to iced coffee. Needless to say, I made it all the way to Friday and I’m treating myself to a cocktail. Not just any cocktail, mind you, but a rum buck! I’ve been saving this recipe specifically for weather like this. It’s so easy to make and so refreshing, even Karl wouldn’t be able to resist.
Start by making the hibiscus syrup. I liked this recipe because of the fresh ginger!
Gather your hibiscus flowers, and peel and thinly slice the ginger. In a small saucepan combine the sugar, water, hibiscus flowers, and ginger slices. Stir to combine and cook over medium heat until the sugar completely dissolves.
Once the sugar has dissolved, remove from heat and let cool to room temperature. Let the hibiscus and ginger steep for approximately 30 minutes and then strain through a fine mesh strainer. Be sure to squeeze the hibiscus flowers to extract every last drop of yumminess! Set aside.
Now it’s time for the cocktail. Fill a highball glass halfway with ice. Add the lime juice, hibiscus syrup, and rum.
Next, for a little extra fun, take the discarded lime shell that you juiced and squeeze it face down into your glass, so that it rests just above the rest of the drink. Obviously whether or not this will work depends on the size of your glass. You’re looking for a snug fit so that the lime creates a seal. If your glass is too thin, or your limes are too big, do not force the lime or you will shatter the glass. Your cocktail will still be the same in the end . . . it’s just a cool party trick.
Top off your cocktail with the ginger beer. If you have created a proper seal with the lime, your ginger beer will float nicely above the rest of the drink.
Garnish with a fresh twist of lime.
So much bubbly goodness!!
Once you’ve finished admiring your efforts, carefully use your straw (or bar spoon) to push on the lime and break the seal.
Your cocktail will mix and be complete!
Hibiscus Rum Buck
- 2 oz white rum
- 1/2 oz hibiscus syrup
- 1/2 oz lime juice
- 2 oz ginger beer
- twist of lime for garnish
- 1/4 cup sugar
- 1/2 cup water
- .3 oz (weight) or about 1/4 cup (volume) dried hibiscus flowers
- 1/2 inch-piece fresh ginger root
- Peel and thinly slice the ginger.
- In a small saucepan combine the sugar, water, hibiscus flowers, and ginger slices. Stir to combine and cook over medium heat until the sugar dissolves.
- Remove from heat and let steep for approximately 30 minutes.
- Strain through a fine mesh strainer to remove the hibiscus and ginger.
- To make the cocktail, fill a highball glass with ice.
- Add the lime juice, hibiscus syrup, rum, and ginger beer.
- Stir to combine.
- Garnish with a fresh twist of lime.
(images by HonestlyYUM)