Vivacious sunrise cocktail
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
- Place hibiscus in glasses with syrup at the bottom.
- 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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