Ten Cane Hibiscus Daiquiri

For this recipe, you’ll have to infuse your own rum three days ahead of the party with hibiscus, a dried flower often called “Jamaica” in Mexican markets.

Serves 1

½ c. hibiscus flowers, dried
(more needed for garnish)
Ten Cane rum
fresh lime
sugar cane syrup

Create your own hibiscus-infused rum by combining ½ c. dried hibiscus flowers with 1 liter of rum. Add 1 part fresh lime and 1 part cane syrup to your mixture. Rim a cocktail glass with crushed hibiscus by running a lime wedge around the rim and turning the glass upside down into the crushed flower petals. Chill. Shake and strain mixture into a glass.

provided by Adam Seger, beverage director of Osteria Via Stato
www.midwesthomemag.com