Developed for a Flor de Caña cocktail competition/submission — May 2025.
Cocktail Photograph:
Ingredients
2 oz Flor de Caña 12-Year Rum
½ oz homemade hibiscus syrup
6–8 mint leaves
Crushed ice
Preparation
Gently muddle mint with hibiscus syrup in a julep cup. Add rum, fill with crushed ice, and stir until chilled.
Glassware: Julep cup
Garnish: Fresh mint sprig.
Editorial Note: Confirm that Flor de Flor is the final name of the earlier Flor de Hibiscus Julep and that the recipe remained unchanged.
Kindred Spirit
Created for a Tales of the Cocktail / Planteray Stiggins’ Fancy Pineapple Rum submission — May 2025.
Cocktail Photograph: [IMAGE TO BE ADDED]
Ingredients
1 oz Planteray Stiggins’ Fancy Pineapple Rum
¾ oz VSOP Cognac
½ oz fresh lemon juice
½ oz hibiscus-spiced syrup or Sorel
¼ oz demerara syrup
2 dashes Angostura bitters
Preparation
Shake ingredients with ice and strain into a double rocks glass over a large ice cube.
Glassware: Double rocks glass
Garnish: Flamed orange twist and fresh mint.
Also listed under Cognac.
