Ruby Rum Buck

Ingredients

• fluid ounce slight rum
• 1/2 fluid ounce hibiscus syrup
• 1/2 fluid ounce freshly squeezed lime juice
• dash esaromatic bitters (such as Angostura®)
• ice cubes
• fluid ounce sginger beer, or more to taste

Instructions

1. Combine rum, hibiscus syrup, lime juice, and bitters in a highball glass. Add enough ice to bring liquid volume up halfway; stir to combine. Top mixture with ginger beer.

Tips

To make hibiscus syrup: Bring 2 cups water, 1/2 cup white sugar, 1/3 cup hibiscus flowers, 1/4 cup brown sugar, a 1/2-inch piece of fresh ginger, and the zest of 1 lemon to a boil in a small saucepan. Reduce heat and simmer until sugars dissolve, about 10 minutes. Remove from heat and let mixture steep, about 5 minutes. Strain through a fine-mesh strainer, pressing mixture to extract as much liquid as possible. Discard solids and store syrup in the refrigerator for up to 2 weeks.