The hibiscus flower is the heart of the Hawaiian Islands, radiant, bold, and full of aloha spirit. With its vibrant red and pink petals, it does more than brighten the landscape. It infuses food and drink with tangy, floral charm that feels like sunshine in every sip.
In Hawaiian culture, hibiscus is called pua aloalo. You’ll see it tucked behind an ear, woven into leis, steeped into tea, folded into jams, and perhaps most delightfully, swirled into tropical cocktails. It symbolizes delicate beauty, friendship, and warm hospitality.
This Hibiscus Rum Punch recipe, from my new book The Island Spirit: The Ultimate Guide to Rum-Infused Cocktails and Cuisine, brings together the tart depth of hibiscus tea and the smooth island flavors of Kōloa Rum. The result is a drink that is as beautiful as it is refreshing. Whether you are relaxing on your lanai, setting up a weekend brunch, or just daydreaming of Kaua‘i, this punch offers a toast to paradise in every sip.
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