I’m in deep with hibiscus. What started as a casual fling turned into full-blown obsession once I began playing with it in cocktails—and now? I can’t quit it. Especially not in this hibiscus daiquiri frappé (yes, with crushed ice… not the slushy stuff).
It’s tart, floral, gorgeous in the glass, and ridiculously easy to make. Just steep the flowers, blend with lime and rum (or not), pour over ice, and sip something that tastes like summer in Havana.
Bonus tip: Make a batch of the hibiscus concentrate and keep it in your fridge. It’s your secret weapon for fancy drinks all week long—cocktail or mocktail.
This drink is blush-hued bliss in a glass. Get the recipe, share with a friend, and make your own shade of sunset pink.
🍸 Elegant Coupe Glasses A classic coupe adds instant glamour and makes every sip feel fancy.
🧊 Crushed Ice Mold or Nugget Ice Machine A frappe needs crushed ice—period. If you’re not already obsessed with pellet ice, get ready. This makes your drink the perfect slushy texture.
🍹 Muddler Set This tool is part cocktail gear, part kitchen jewelry. Perfect for muddling mint or lime, or just looking really good on your bar cart.
📐 Pretty Acrylic Tray Serve your drinks on something worthy. A modern tray in a summer shade makes it feel like a party—even if it’s just you and your blender.
Directions
simple syrup
Make the simple syrup by boiling together sugar, water, lime juice and hibiscus leaves for 3-5 minutes until the sugar dissolves. Stir occasionally with a wooden spoon. Strain to remove the hibiscus leaves or remove the tea bags. Set aside to cool.
cocktail (or mocktail)
Combine simple syrup, lime juice, rum and ice in a shaker.
Pour into a glass over crushed ice and garnish with a slice of lime.
