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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Hibiscus Rum Buck Cooking View

As much as I love good food and drink and trying new things, I wouldn’t say I’m particularly knowledgeable or sophisticated when it comes to beverages. Sure, I can order off a cocktail menu full of creative drink options and I love trying new things, but actually knowing what is included in different cocktails and that sort of thing is not my forte. It’s a big part of the reason I was interested in doing a cocktail Friday series in the first place.

You may remember several months back when I bought dried hibiscus flowers to make a glaze for a pretty fab appetizer. I knew right away that some form of hibiscus cocktail(s) would be in my future since I still have a ton of the flowers left. Searching around for different flavor combos including hibiscus led me here: a hibiscus rum buck.

I knew I liked hibiscus and rum is probably my favorite of all the spirits, but I had to wonder – what the heck is a rum buck? Further research informed me that this is a drink including rum, citrus juice and ginger beer or ginger ale. Who knew? Well, now I do, and so do you. These are pretty simple. Yes, you have to acquire hibiscus flowers but thanks to the magic of Amazon, that’s no biggie. The flowers are used to make a hibiscus syrup which is then mixed with white rum, lime juice, and ginger beer. The resulting drink is bright, refreshing and a gorgeous deep pink hue. Let’s raise a glass to Friday night!

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Hibiscus Rum Buck
Yield: 1 serving


For the hibiscus syrup: 

  • ½ cup sugar
  • ½ cup water
  • ¼ cup dried hibiscus flowers

For the cocktail:

  • 1 tbsp. (½ oz.) hibiscus syrup
  • 1 tbsp. (½ oz.) freshly squeezed lime juice
  • ¼ cup (2 oz.) white rum
  • ¼ cup (2 oz.) ginger beer
  • Ice cubes
  • Lime wedges or halves, for garnish
Cooking View


  • To make the hibiscus syrup, combine the sugar and water in a  small saucepan with the hibiscus flowers. Warm over medium heat until the sugar has dissolved. Reduce the heat to low and let steep about 15 minutes. Remove from the heat, strain through a mesh sieve and discard the flowers. Let cool.

  • To make the cocktail, add the hibiscus syrup to a tall glass with ice. Stir in the lime juice and rum. Top off with ginger beer and garnish with lime. Serve.


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