boozy berry hibiscus cooler____________________________Like the Starbucks Violet Drink, but cheaper, laced with rum, and made with fresh seasonal fruit and far less sugar.
Ingredients
- 4 hibiscus tea bags
- 1/3-1/2 cup agave nectar
- 1/2 cup cherry juice
- 2 cups mixed berries
- 2 tbsp dried blueberries
- 8 oz white rum
- 1 cup canned full-fat coconut milk
Instructions
- Boil 2 cups water. Steep hibiscus tea bags for 5 minutes. Discard bags and stir in agave nectar. Let cool to room temperature.
- In a blender, puree mixed berries, dried blueberries, and cherry juice. Strain into a pitcher or jar to remove the seeds.
- Fill 4 tall glasses halfway with ice. Stir together berry juice, tea, and 2 oz rum in each glass. Top with about 1/4 cup coconut milk, enjoy the ombre, then stir well to combine. Garnish with a berry skewer.