Mango Hibiscus Daiquiris To Celebrate National Daiquiri Day!

Happy National Daiquiri Day, friends! Funny how I just happen to have a batch of my new fave twist on a daiquiri all ready to go...thanks to the Jimmy Buffet concert last night. Yes, it surprises me, too, that there are leftovers. Who knew?!

One of the good things about making cocktails by the batch (one thing among MANY), is that nobody has to wait while one custom cocktail at a time is crafted. One big lime juicing session, some rum and (in this case) hibiscus simple syrup and it's party time! This would be wonderful served either in a pitcher or a punch bowl so the bartender can relax and enjoy the festivities.

Not gonna make you wait any longer to get started...here's the recipe for Mango Hibiscus Daiquiris for one AND by the batch. Cheers....oh, and fins up!

Mango Hibiscus Daiquiris - for 1

• 3 fluid ounces Parrot Bay Mango rum - ONLY use Parrot Bay...it isn't too sweet. Trust me on this one, the others DO NOT work at all (or you can do your own mango/rum infusion which is very good and fresh, but when you want it NOW, Parrot Bay is faster!)
• 1 1/2 fluid ounces fresh-squeezed lime juice - do NOT use that bottled crap
• 1/2 ounce hibiscus simple syrup, homemade (see recipe below)
• 1/4 ounce Canton Ginger Liqueur

Put everything into a cocktail shaker.  Cap and shake vigorously until the shaker frosts up.
 
Pour over ice into a double old fashioned glass, garnish with a lime wheel and serve! You could even do a cute little umbrella...have fun with it!

Mango Hibiscus Daiquiris - by the pitcher

• 3 cups Parrot Bay Mango rum - ONLY use Parrot Bay...it isn't too sweet. Trust me on this one, the others DO NOT work at all (or you can do your own mango/rum infusion which is very good and fresh, but when you want it NOW, Parrot Bay is faster!)
• 1 1/2 cups fresh-squeezed lime juice - do NOT use that bottled crap
• 1/2 cup hibiscus simple syrup, homemade (see recipe below)
• 1/4 cup Canton Ginger Liqueur

Put everything into a large pitcher, stir. 
 
Pour into a double old fashioned glass with lots of ice, garnish with a lime wheel and serve! You could even do a cute little umbrella...have fun with it!

Hibiscus Simple Syrup: Bring 1 cup sugar and 1 cup water to a boil in a small pot. Once it comes to a boil, add a BIG handful of dried hibiscus flowers (I get them at Reyna's in the Strip District in the back in a bulk bin) and remove from the heat. Let the solution cool completely and strain into a small glass or plastic bottle. Store in the fridge. Keeps for several weeks. Try using it in other beverages like lemonade or iced tea. YUM! 




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