A trio of summer cocktails Photo Credit: Weyo for Adobe Stock
How does strawberry-peach sangria sound? Tequila and watermelon? The perfect frozen margarita? You'll find them all — and 43 more suggestions for cooling cocktails — in the Cooking collection from the New York Times. Here's the Rum With Iced Hibiscus Tea recipe by Rosie Schaap:
YIELD: 1 drink (and enough tea for many more)
TIME: At least 8 hours, for making the chilled tea
INGREDIENTS
2.5 ounces dark rum
4 ounces chilled hibiscus tea
Splash of soda water
Nutmeg
Pineapple chunk for garnish
PREPARATION
• To make the chilled hibiscus tea, put 1/2 cup dried hibiscus flowers in a large bowl. Add 1 quart cold filtered water. Refrigerate for 8 hours. Strain; discard solids. Keep cold.
• Fill a highball glass with ice and add rum, tea and soda water. Grate a little nutmeg on top and garnish with a pineapple chunk.
If you prefer it sweeter, add simple syrup to taste.