David Goldfarb

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.

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.