Vivacious sunrise

By Raquel Fox
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SERVES
2

Ingredients

  • 2 wild hibiscus in grenadine syrup
  • 4 oz (110 ml) ginger ale, chilled
  • 4 oz (110 ml) orange juice, chilled
  • 4 oz (110 ml) pineapple juice, chilled
  • 1 oz (30 ml) coconut rum
  • 4 oz (110 ml) dark or spiced Caribbean rum
  • Ice

Directions

  1. Place hibiscus in glasses.
  2. Add all ingredients (except ginger ale) to a cocktail shaker with ice.
  3.  Shake well and pour in glasses over the edible flowers. Top with ginger ale and stir.
  4. Enjoy!

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