Ryan Warwick, lead mixologist at Dogfish Head’s Chesapeake & Maine in Rehoboth Beach, celebrates summer with this traditional Jamaican Punch with Hibiscus Flowers and Ginger. Tastes great as a non-alcoholic punch, or add Dogfish Head Barrel Honey Rum.
Ingredients
- 1 cup dried hibiscus flowers
- ¼ cup chopped ginger
- 1 cup sugar
- 3.5 quarts water
Preparation
Bring water to a boil in a pot, then add ginger and hibiscus flowers, Let boil for 5-8 minutes, then turn off heat, allowing flowers to steep for 12-30 minutes. Strain out ginger and flowers, then add sugar and stir until fully dissolved.
Serve as a non-alcoholic punch or add 1 ½ ounce of Dogfish Head Barrel Honey Rum to serve.
