Hibiscus Mai Tai

This cocktail can easily be made into a mocktail by simply omitting the rum.
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Servings 4 cocktails


  • 1 tablespoon loose hibiscus tea
  • 5 large thyme sprigs
  • 1/2 cup hot water 
  • 1 - 2 tablespoons honey {see notes}
  • 6 ounces rum {light dark or amber}
  • juice from 1 lemon
  • 1 1/2 cups unsweetened pineapple juice 
  • ice
  • cherries to garnish 


  • 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


If honey isn't your thing, you can use any sweetener you desire. Simple syrup, maple syrup, liquid stevia, etc.