This cocktail can easily be made into a mocktail by simply omitting the rum.
Prep Time 1 minuteminute
Cook Time 10 minutesminutes
Total Time 11 minutesminutes
Servings 4cocktails
Ingredients
1tablespoonloose hibiscus tea
5large thyme sprigs
1/2cuphot water
1 - 2tablespoonshoney {see notes}
6ouncesrum {lightdark or amber}
juice from 1 lemon
1 1/2cupsunsweetened pineapple juice
ice
cherriesto garnish
Instructions
Steep the hibiscus and thyme sprigs in the hot water for 5 minutes. Then discard the hibiscus and the thyme and cool to room temperature. Then add in the honey. Stir to dissolve and refrigerate until cooled completely or until you're ready to use.
Combine the cooled hibiscus tea, rum and lemon juice in a shaker with some ice. Strain and distribute into four glasses with ice. Top each off with the pineapple juice and garnish with a sprig of thyme, pineapple wedge and cherry
Notes
If honey isn't your thing, you can use any sweetener you desire. Simple syrup, maple syrup, liquid stevia, etc.