I made my own Hibiscus syrup steeping 4 bags of hibiscus tea in 1 cup of water then adding 1 cup of ultra fine sugar at the end to dissolve.
Make Difford’s Guide your own
Join thousands of fellow Discerning Drinkers. Save your favourite cocktails,
keep a wish list, rate recipes, receive our weekly newsletter and much more. It’s free to join.
- Weekly newsletter Cocktail inspiration, delivered weekly.
- Join a community Connect with fellow enthusiasts
- Save favourites Build your own collection
- Make it yours Create and personalise your profile
Already a member? Log in
David Goldfarb
I substituted Hamilton White Stashe for the gold rum and Combier for triple sec.
It was a bit sweet for my taste so I increased the rum to 2oz and added 1/2 oz. fresh lime juice. Kept everything else the same. Most friends liked this a bit better.