Spring is in full bloom, and what better way to celebrate than with a cute glass filled with a floral-infused cocktail? For this refreshing beverage, I’m creating a twist on Trader Vic’s Tonga Punch recipe by adding fresh hibiscus tea made with real dried hibiscus petals, and I’m swapping out the recipe’s lemon juice with pineapple juice for a fruity infusion. We’ll give this a good shake and then top it off with a splash of Trader Vic’s Grenadine Syrup. The result? A tangy and bright cocktail to welcome in the sunny, breezy days of spring.
Ps, if you want to get your hands on this cute glass, head over to tradervics.com – plus, they’ve got a ton of super cute tiki mugs and bowls for your next tropical celebration or for sunny days spent by the pool. Cheers!
“The Tonga Punch is a refreshing and fruity combination of light rum, curaçao, and grenadine mixed with orange and lemon juices.”
– Trader vic’s worldwide
Hibiscus Pucker Punch (featuring Trader Vic’s)
Ingredients
- 2 oz Light Rum
- 1/2 oz Orange Curaçao
- 1/2 Lime Squeeze
- 1 oz Pineapple Juice
- 3/4 oz Simple Syrup
- 1/2 cup Ice Cubes
- 1/2 cup Dried Hibiscus Petals
- Dash Trader Vic's Grenadine Syrup
- 3/4 cup Crushed Ice
Instructions
- Start by making hibiscus tea; pour boiling water over dried hibiscus petals in a bowl and let steep for 5-10 minutes.
- Meanwhile, combine rum, orange curaçao, lime, pineapple juice, and simple syrup in a cocktail shaker with ice cubes. Shake until blended.
- Add crushed ice in your favorite glass, and pour shaken ingredients from cocktail shaker into the glass.
- Add a dash of grenadine syrup, then pour a splash of hibiscus tea over top.
Watch my video on how to make this recipe by clicking here.
