Hibiscus Coconut Airmail
- 1.5oz Ten To One White Rum
- 0.5oz Coconut Water Syrup*
- .75oz Fresh Lime Juice
- 2oz Sparkling Wine or Champagne
- Hibiscus Flower in Syrup
- Add the hibiscus to the bottom of a flute with a bar spoon. Shake all other ingredients with ice (except for bubbles) and add to flute. Top with sparkling wine.
*Coconut Water Syrup
- Bring equal parts coconut water and sugar to a boil and let cool. Keep refrigerated.