This Blood Moon cocktail is a refreshing combination of white rum, homemade hibiscus tea, and fresh lime juice. Floral, slightly tart, and naturally deep red, it’s an elegant drink for entertaining. For Halloween, serve it as a Blood Moon cocktail with a lemon slice and rosemary garnish.
I often make tea with dried hibiscus flowers, so using it in a cocktail felt like a natural choice. I love the slightly tart flavor and the beautiful deep red color. A sprig of rosemary and a lemon slice give it a lovely presentation without needing anything elaborate.
Why You’ll Love This Recipe
- Naturally red – Hibiscus creates a beautiful color without food coloring.
- Refreshing flavor – Floral and slightly tart, with a touch of sweetness.
- Simple ingredients – Made with hibiscus tea, rum, and citrus.
- Perfect for entertaining – Easy to prepare with an elegant presentation.
Ingredients and Substitutions
- Hibiscus tea – Brew dried culinary hibiscus flowers into a strong tea and chill completely. Unsweetened hibiscus tea bags can also work.
- White rum – Gives the cocktail a light, smooth base. Vodka is an alternative if you prefer a more neutral flavor.
- Lime juice – Fresh lime juice balances the floral notes. Lemon juice works too.
- Simple syrup – Softens the natural tartness of hibiscus. Adjust to taste.
- Soda water – Adds a light, refreshing finish. Omit it for a stronger, non-fizzy cocktail.
- Ice – For shaking and serving.
- Garnish – A lemon slice and fresh rosemary sprig. A little dried hibiscus can be added for presentation.
How to Make a Hibiscus Cocktail
- Brew the hibiscus tea – Steep dried hibiscus flowers in hot water until strongly colored. Strain and let cool completely.
- Combine – Add the chilled hibiscus tea, white rum, lime juice, and simple syrup to a cocktail shaker.
- Shake – Add ice and shake until well chilled.
- Serve – Strain into a glass with fresh ice, top with soda water, and garnish with lemon and rosemary.
Frequently asked questions
Hibiscus has a floral, fruity flavor with a tartness similar to cranberry. It pairs especially well with citrus and rum.
Yes. Brew, strain, and refrigerate the tea in a covered container for up to 3 days.
Yes. Omit the rum and add extra hibiscus tea or soda water. Adjust the lime juice and simple syrup to taste.
Hibiscus Cocktail with Rum (Blood Moon)
A refreshing hibiscus rum cocktail with fresh lime, a touch of sweetness, and a naturally deep red color. An easy Blood Moon cocktail for Halloween or any occasion.
Video
Ingredients
- 50 ml White rum
- 60 ml Strong brewed hibiscus tea chilled
- 20 ml Fresh lime juice
- 15 ml Simple syrup
- 30 ml Soda water
- Crushed Ice
- 1 Lemon slice for garnish
- 1 small Rosemary sprig for garnish
- Dried culinary hibiscus optional garnish
- 5 g Dried culinary hibiscus flowers
- 100 ml Hot water
Method
- Prepare the tea: Steep the dried hibiscus flowers in hot water for 10–15 minutes. Strain and chill completely.5 g Dried culinary hibiscus flowers, 100 ml Hot water
- Mix the cocktail: Add the rum, chilled hibiscus tea, lime juice, and simple syrup to a cocktail shaker.50 ml White rum, 60 ml Strong brewed hibiscus tea, 20 ml Fresh lime juice, 15 ml Simple syrup, 30 ml Soda water
- Shake: Fill with ice and shake vigorously for 10–15 seconds.Crushed Ice
- Serve: Strain into a glass with fresh ice and top with soda water.
- Garnish: Add a lemon slice and rosemary sprig. Finish with a little dried hibiscus if desired.1 Lemon slice, 1 small Rosemary sprig, Dried culinary hibiscus
Notes
- Brew the hibiscus tea ahead of time so it is completely chilled before mixing.
- Adjust the simple syrup to balance the tartness of the tea.
- For a stronger hibiscus flavor, use more concentrated tea.
- Add the soda water just before serving to preserve its fizz.
- The tea recipe makes more than one cocktail; refrigerate the remaining tea for up to 3 days.
Equipment you will need
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Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!More cocktail recipes
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
