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