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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.


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