Built · Wine glass
GarnishLime wheel, mint sprig and preserved hibiscus flower
Built · Wine glass
Martin Cate, Smuggler's Cove, San Francisco
Hibiscus Punch Royale cocktail recipe
What goes in it
- 1.5 oz
- 1 ozHibiscus syrup (1:1)
House prep · Recipe below ↓
- 0.33 ozDemerara syrup (2:1)
House prep · Recipe below ↓
- 0.5 ozLime juice
Fresh juice · Recipe below ↓
- 2 oz
Method · Built
- 1Stir the rum, syrups and lime together and chill well.
- 2Pour over cracked ice and top with chilled Champagne, stirring gently.
- 3Garnish with a lime wheel, a mint sprig and a hibiscus flower.
- 4Scale by twelve for a punch bowl.
- Glass
- Wine glass
- Ice
- Cubed
- Garnish
- Lime wheel, mint sprig and preserved hibiscus flower
Prep ahead
House prep
Hibiscus Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water, 80 g dried hibiscus
- Keeps
- 2 weeks
- Storage
- Refrigerated
Ingredients
- 6 partswhite sugar (by weight)
- 6 partswater (by weight)
- 1 partdried hibiscus flowers
Method
- 1Weigh equal parts sugar and hot water and stir until the sugar dissolves. Add the dried hibiscus and steep twenty minutes as it cools. Strain and bottle. Refrigerate.
House prep
Demerara Syrup (2:1)
- Yield
- About 12 oz
- Keeps
- 4 weeks
- Storage
- Refrigerated
Ingredients
- 2 partsdemerara sugar
- 1 parthot water
Method
- 1Stir until the sugar fully dissolves. Cool, bottle and label.
Fresh juice
Lime Juice
- Yield
- About 1 oz per lime
- Keeps
- 1 day
- Storage
- Refrigerated
Ingredients
- Fresh limes
Method
- 1Juice to order or in small batches. Strain out seeds and pulp. Store in the refrigerator.
About the Hibiscus Punch Royale
Hibiscus Punch Royale is a cocktail made with aged rum, hibiscus syrup (1:1) and demerara syrup (2:1), created by Martin Cate at Smuggler's Cove.
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