WHAT YOU’LL NEED

Market Row Botanical Rum, limes, lime Juice, hibiscus (dried), caster sugar

TO MAKE HIBISCUS SYRUP

Make a sugar syrup by adding 1.2 cups of sugar to 1 cup of boiling water and stirring for 30 seconds. Add hibiscus and continue to stir until all granules have dissolved and the syrup is a light red. Strain

RECIPE

50ml Market Row Botanical Rum, 25ml lime Juice, 15-20ml hibiscus syrup

GLASS AND ICE

Coupette served straight up.

METHOD

Short hard shake with ice. Garnished with dehydrated limes (soak in hibiscus tea if you want to make them pink)