Hibiscus Rum Buck

The Dry Land Distillers Hibiscus Rum Buck is a gorgeous, ruby-red cocktail that is sweet-tart and refreshing. The bar team creates this cocktail using house-made hibiscus syrup, our agricole-style silver Pure Cane Rum, and ginger beer. The complex floral citrus notes from the hibiscus pair beautifully with the spice of the ginger. The rum balances the flavors with a pleasant vegetal depth.  The Hibiscus Rum Buck is a perfect spring/summer cocktail. Pair this with fresh foods from the garden or backyard BBQ fair:  think early season spring salads of arugula and nettle, pulled pork, coleslaw, or Polynesian dishes.


•    2 oz Dry Land Distillers Silver Pure Cane Rum

•    ½ oz Hibiscus Syrup (See Recipe Below/Adjacent)

•    2 oz Ginger Beer (We prefer Qs or Kure’s when we aren’t using our own housemade)

•    Cubed Ice

•    Fresh Lime for Garnish


  • 1
    Have a highball glass ready and filled with cubed ice.
  • 2
    Add the Cane Rum, hibiscus syrup, and ginger beer to the glass.
  • 3
    Garnish with a wheel of fresh lime, dehydrated lime or a curly lime twist on the side of the glass.

Hibiscus Syrup Recipe

•    ½ cup organic sugar

•    1 cup water

•    1/2 oz dried hibiscus

•    1” piece peeled ginger root sliced

Add all ingredients to a small sauce pan. Bring to a simmer and stir until the sugar dissolves. Remove from heat and let steep, covered, for 30 minutes. Strain and store the syrup in the refrigerator. Stays fresh for 3 weeks or longer.

Savor every moment

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