Rum and Hibiscus Cocktail

Ingredients:

• 1 cm ginger root, peeled and thinly sliced
• 0.5 cups of sugar
• 0.5 cups dried hibiscus flowers
• 350 ml dark rum
• Orange slices for garnish

Preparation:

1. In a medium saucepan, combine 3 cups of water and ginger over high heat and bring to a boil. Add the sugar, stir until completely dissolved, and remove from heat. Add the hibiscus flowers and let the tea steep for 10 minutes. Strain the tea through a sieve and refrigerate until completely chilled, about 15 minutes.
2. Fill 6 wine glasses with ice. Add 120 ml of hibiscus tea and 60 ml of rum to each glass. Stir and garnish with orange slices.