Hibiscus roselle is the seed pod following the bloom of the flower.  The pod is thick and has a lot of flavor and color, it is sually dried to give it more shelf life.  Alcohol, or rum, extracts a lot of the flavor and color, but not all.  We learned by doing a hot water bath we are able to extract the flavor and color the alcohol does not. 

We combine this extract with a little orange zest, lemon zest, and a bit of cane sugar to round out the flavor.  We then put it in a barrel to rest for a year or two to mellow and achieve its fullest profile.

This makes a beautiful and flavorful Mojito, and float it on pink sparkling wine for an attractive Rumosa.  Fruity, herbal, floral at 80 proof.