1 drink

Anthony DeSerio

    • 2 oz. Flor de Caña Extra seco 4 year rum
    • 1/2 oz. The Perfect Purée Raspberry Puree, thawed
    • 1/2 oz. fresh lime juice
    • 1/2 oz. fresh pineapple juice
    • 1/ oz. Wild Hibiscus flower syrup
    • 1/4 oz. Simple Syrup
    • cup of ice
    • edible wild hibiscus flower (garnish)

1. Combine all ingredients in a high-powered blender, add ice and blend till smooth. Pour into your hurricane glass or red solo traveler cup. Place Wild Hibiscus Flower over a large straw (straw will fit through the hole in the bottom of the flower).