Inspired by my Labour Day weekend at Litchfield-by-the-Sea. Thanks to my dad, for the St. Germain elderflower liqueur that made this possible.
For the drink:
- 1 1/2 oz of Meyers Dark Jamaican Rum
- 1 1/2 oz St. Germain Elderflower Liqueur
- 1/2 oz Hibiscus tea (5 dried hibiscus flowers steeped in 1 oz water)
- 1/2 oz Sweet tamarind simple syrup
- 1 oz Grapefruit juice
- Crushed ice
For the garnish:
- Mint sprig
- Dried hibiscus flower
- Grapefruit peel
Pour all of the drink ingredients except the crushed ice in a cocktail shaker. Fill about halfway with ice cubes and shake until chilled. Pour through a Hawthorne and small mesh strainer into your glass about half filled with crushed ice. Top with crush ice to fill the glass if not full. Garnish.