1 oz. Real McCoy 3yr old rum
¾ oz. St. George Absinthe (or another lower-alcohol absinthe)
½ oz. Allspice Dram
2 dashes Orange bitters
¼ oz. Hibiscus syrup
Hibiscus syrup and sugar (for rim)
Line the rim of a Collins glass by dipping it into hibiscus syrup, then sugar. Combine all ingredients in a cocktail shaker with ice. Shake well and strain into glass. Top with ice and soda water.
Mikayla Canslo, beverage director of The Shipwright’s Daughter in Mystic, CT, created this recipe.