Vivacious sunrise cocktail

By Raquel Fox
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SERVES
2

Ingredients

  • 2 wild hibiscus in syrup (2 fresh sorrel flowers)
  • 300 milliliters (10 ounces) sparkling lemonade, chilled
  • 110 milliliters (4 ounces) orange juice, chilled
  • 110 milliliters (4 ounces) pineapple juice, chilled
  • 30 milliliters (1 ounce) coconut rum
  • Ice
  • 110 milliliters (4 ounces) spiced rum
  • 60 milliliters (2 ounces) Grand Marnier

Directions

  1. Place hibiscus in glasses with syrup at the bottom.
  2. Add all ingredients to a cocktail shaker with ice. Shake well and pour in glasses over the edible flowers to enjoy a sunny cocktail.

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