Island Hopper
Puerto Rican rum and Hawaiian agricole over ginger beer. Hibiscus keeps it bright.
10ozCollins holds 10 oz of liquidTall glass over ice for long drinks.Build
| Don Q Cristal rum | 1 oz30 ml1 ½ oz45 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| KōHana Kea agricole | ½ oz15 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| Hibiscus Syrup | ½ oz15 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| fresh lemon juice | ½ oz15 ml¾ oz20 ml1 oz30 ml1 ¼ oz35 ml1 ½ oz45 ml |
| pineapple juice | ¾ oz20 ml1 ⅛ oz35 ml1 ½ oz45 ml1 ⅞ oz55 ml2 ¼ oz65 ml |
| ginger beer | 2 oz60 ml3 oz90 ml4 oz120 ml5 oz150 ml6 oz175 ml |
Already built on your 1 oz30 ml pour.
Rescaled to your 1 ½ oz45 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 oz60 ml pour. Written around 1 oz30 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 oz30 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 oz30 ml.
Tools
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Preparations
Place 1 teaspoon loose leaf hibiscus tea in 1 cup Simple Syrup and steep for 10 days. Strain before using or storing.
Place 1 cup sugar and 1 cup water in a saucepan and bring it to boil, stirring to dissolve the sugar. Remove the pan from heat and let the syrup cool completely before using or storing.
Method
- Add everything except the ginger beer to a shaker, fill it two-thirds with ice, and shake hard.
- Add the ginger beer to the Collins glass, strain the cocktail into the glass, and fill it with crushed ice.
- Garnish with the pineapple leaves and dehydrated lime wheel.
Mixology by Whiphttps://mixologybywhip.com/recipes/island-hopper
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