Recipe = The Crimson Island
A tart, cranberry-like floral base meets dark rum and fresh lime in this tropical highball. The Crimson Island is easy to make, stunning to serve, and built around just a few drops of Bull City Flavors Hibiscus (Capella) concentrate.
About the Flavor
Hibiscus (Capella) delivers a bright, tart profile reminiscent of cranberry with a deep floral undertone. It's a natural fit for rum-based cocktails — it amplifies the tropical character of dark rum without competing with it. Because it's a concentrated flavoring, a little goes a very long way. Start with 2 drops and adjust from there.
Ingredients
- 2.5 oz Dark Rum
- 0.5 oz Fresh Lime Juice
- 0.5 oz Simple Syrup or Agave Nectar
- 8 drops Bull City Flavors Hibiscus (CAP) concentrate
- Club soda to top — about 1 oz
Method
- Combine the rum, lime juice, simple syrup, and hibiscus concentrate in a cocktail shaker with ice.
- Shake well until chilled.
- Strain into a highball glass over fresh ice.
- Top with club soda and serve immediately.
Garnish: A lime wheel or dried hibiscus flower.
Hibiscus concentrate provides a tart, cranberry-like profile and a deep floral base — a little goes a long way. Start with a few drops and adjust to taste. For easier dosing, try pre-mixing the concentrate into your simple syrup before shaking. It distributes evenly and gives you more control over the final flavor.
Make It Your Own
This recipe is a great starting point, but don't be afraid to experiment. Swap dark rum for coconut rum for a sweeter, more tropical lean. Try a splash of pineapple juice in place of part of the simple syrup. Or muddle fresh mint in the shaker for an herbaceous variation. However you build it, the hibiscus concentrate is what ties it together — that floral tartness is the soul of the drink.
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