MENU Magazine’s RECIPES – COCONUT HIBISCUS MOJITO

2 oz. Bacardi Rock Coconut

1 oz. Homemade hibiscus flower syrup

1 oz. lime juice

1 sprig of fresh mint

1 to 2 oz. Club Soda (Combined)

 

Glass:    Collins glass

 

Method:

1.  In a mixing glass, muddle fresh mint, add Bacardi rum, hibiscus syrup, fresh lime juice and ice.

2.  Shake and serve over the rocks.

3.  Top with club soda.

4.  Garnish with a sprig of fresh mint and fresh hibiscus flower and hibiscus flower rim.