Makes 1 drink
15 – 20 mint leaves, plus a nice sprig for garnish
1 tsp. sugar
1 oz. fresh lime juice
2 oz. Koloa Rum, Kaua‘i White
6 oz. hibiscus tea
1. In the bottom of a cocktail shaker, muddle the mint leaves with the sugar and lime juice (the sugar granules help bruise the mint and extract flavor).
2. Add the rum, hibiscus tea, and a few ice cubes, and shake well.
3. Strain into an ice- filled glass. Garnish with a mint sprig and serve.