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recipe: HIBISCUS ROSE COCONUT RUM COCKTAIL

PERFECT FOR LONG HOT SUMMER DAYS
and super-pretty too, you’ll love this Hibiscus Rose Coconut Rum Cocktail


mixology moves:
* Make a tray of coconut-water ice cubes.
* Crush the ice and fill two glasses ¾ of the way.
* Add 1-2 tablespoons of white rum to each glass.
* Fill glasses with homemade Rose, Hibiscus and Açaí Kombucha {recipe below}.
* Add a twig of fresh thyme to each glass.

Recipe for Rose, Hibiscus and Açaí Kombucha:

what-you-need:
8 cups of filtered water
½ cup coconut sugar
¼ cup organic rose buds
¼ organic hibiscus petals
½ tsp. açaí powder
Kombucha scoby

what-you-do:
Bring 8 cups of water to a boil in a large pot. Remove from the heat and
stir in the sugar until it is completely dissolved. Add the rose buds and
hibiscus petals and let the tea steep for half an hour.

Once the tea has cooled down to room temperature, strain it and pour it
into a half-gallon glass jar.

Add the scoby.

Place a tight-weave fabric over the opening of the jar and seal it with a
rubber band.

Store the jar in a dark room with a steady temperature of 75-85 degrees
Fahrenheit and let the kombucha ferment for seven days.

Remove the scopy and stir in the açaí powder.

Pour the fermented kombucha into glass jars and store them in the
fridge.

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