15-20 mint leaves, plus a nice sprig for garnish
1 tsp sugar
1 oz lime juice
2 oz light rum
6 oz hibiscus tea*
In the bottom of a cocktail shaker, muddle the mint leaves with the sugar and lime juice (the sugar granules help bruise the mint and extract flavor.) Add the rum, hibiscus tea, and a few ice cubes and shake well. Strain into an ice filled glass. Garnish with a mint sprig and a lime wheel.
Hibiscus Ice Tea
4 cups water
1 cup loosely packed dried hibiscus flowers
1 cup sugar
Bring water to a boil. Remove from the heat, then steep the hibiscus flower for 2 to 3 minutes. Add the sugar, stirring until fully melted, and allow the hibiscus flowers to steep for another 5 minutes. Strain out the flowers and allow hibiscus tea to cool at room temperature. Chill in the refrigerator for at least 2 hours or until ready to drink.