This recipe originally appeared as part of “It's About Time to Fall in Love with This Rum Cocktail.”
- 2 ounces Clément Canne Bleue blanc rhum agricole
- 3/4 ounce passion fruit juice
- 1/2 ounce lime juice, freshly squeezed
- 1/2 ounce hibiscus syrup*
- Garnish: lime wheel
Add all ingredients into a rocks glass filled with crushed ice, and swizzle using a bois lélé (swizzle stick).
Garnish with a lime wheel.
*Hibiscus syrup: Bring 2 cups sugar, 1/2 cup dried Jamaican hibiscus leaves and 1 cup water to a boil, then reduce heat and let simmer until sugar is dissolved. Allow leaves to steep for 6 minutes, and fine-strain into a container. Keep refrigerated for up to 2 weeks.