Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


Friday Cocktail: Hibiscus Rum Cooler

The key to this unusual cocktail is hibiscus syrup. I like those made by Fruitlab and Wild Hibiscus, but a number of other brands also offer versions of this rosy-hued, sweet-tart syrup. Although the drink doesn't require a garnish because it has such an attractive color and balanced flavor, consider adorning the serving table with decorative flowers and limes or lime halves.


Pink Grapefruit Sparkler

The Major Cocktail

The Cactus Chill


  • 16 ounces (2 cups) dark rum
  • 8 ounces (1 cup) hibiscus syrup
  • 4 ounces (1/2 cup) freshly squeezed lime juice
  • 4 cups ice cubes
  • 16 ounces (2 cups) ginger beer
  • Total volume: 9 1/2 cups


  1. In a pitcher that holds at least 11 cups, combine the rum, hibiscus syrup and lime juice, and stir until thoroughly blended.
  2. Add the ice, and stir to chill.
  3. Pour in the ginger beer, and stir gently.
  4. To serve, pour into tall glasses, such as Collins glasses, and offer straws.

Serves 8

Recipe from Cocktails for a Crowd by Kara Newman, Chronicle Books. Photo credit Teri Lyn Fisher.

More from food