Willa Van Nostrand, owner/founder Little Bitte + World’s Fair Gallery, Providence
I’ve got a serious soft spot for coconut and pink drinks. Here, two of my favorite worlds collide into one perfectly frozen cocktail.
Ingredients
- 2 ounces white rum
- 2 ounces Mahina Coconut liqueur
- 2 ounces fresh-pressed lime juice
- 2 ounces Hibiscus Honey Syrup*
- 2 cups ice cubes
- Edible blossoms for garnish (like nasturtiums, calendula or borage)
Preparation
Combine liquid ingredients in a blender, add 2 cups ice, pulse for 10 seconds, then blend on high for 10 seconds, or until smooth. Strain into 2 chilled deep coupe or wine glasses and garnish with edible blossoms.
*Hibiscus Honey Syrup: Steep 2 bags hibiscus tea (I prefer the Traditional Medicinals brand) in 1 cup boiling water for 10 minutes. Discard tea bags, add ½ cup honey and stir to dissolve. Cool to room temperature. Funnel into a clean bottle and refrigerate up to 2 weeks. (Or substitute 1 ounce strawberry jam for the homemade syrup.)
