Hibiscus Rum Punch
An island-inspired twist on a classic cooler—beautifully bold and subtly spirited.
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 doesn’t just brighten the landscape—it also infuses our food and drinks with its tangy, floral charm.
In Hawaiian culture, hibiscus is called pua aloalo, and you’ll find it not only tucked behind an ear or worn in a lei, but also 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 is from my new book: The Island Spirit: The Ultimate Guide to Rum-Infused Cocktails and Cuisine. It brings the tangy depth of hibiscus tea together with the smooth island flavors of Kōloa Rum for a drink that’s as beautiful as it is refreshing. Whether you’re relaxing on your lanai, setting up a weekend brunch, or just dreaming of Kaua‘i, this punch offers a toast to paradise in every sip.
Ingredients
4 cups hibiscus tea, prepared and chilled
½ cup Kōloa White Rum or Kōloa Coconut Rum
2 tablespoons fresh lime juice
2 tablespoons honey or simple syrup (optional, to taste)
Ice cubes
Lime slices and fresh mint, for garnish
Instructions
Brew and chill your hibiscus tea. You can use dried hibiscus petals (steeped in hot water and then cooled), or a quality hibiscus tea bag. Chill thoroughly for best flavor.
In a pitcher, combine the hibiscus tea, Kōloa Rum, lime juice, and sweetener (if using). Stir well.
Fill glasses with ice and pour the punch over.
Garnish each glass with a lime slice and fresh mint for a crisp, tropical finish.
Servings
This recipe makes about 4½ cups (serves 3–4 people). Feel free to scale up for gatherings or parties.
Rum Pairing Notes
Why Use Kōloa White Rum?
Clean and crisp, Kōloa White Rum lifts the tart hibiscus without overpowering it. It keeps the punch light, breezy, and perfectly suited for daytime sipping.
Why Use Kōloa Coconut Rum?
For a more indulgent version, Kōloa Coconut Rum adds a lush, creamy coconut note that contrasts beautifully with the tartness of hibiscus—turning your punch into a silky, tropical escape.
Tips to Make It Even Better
Add fresh fruit. Try muddling pineapple or orange slices into the mix for added flavor and color.
Serve it in a clear pitcher or punch bowl to showcase that deep hibiscus color.
Freeze extra hibiscus tea into ice cubes to keep the punch cold without dilution.
Make it ahead. Combine everything (except the ice and mint) a few hours ahead and refrigerate—it gets even better as the flavors meld.
A Little Island Backstory
Hibiscus isn’t just iconic in appearance—it’s a symbol of welcome. In traditional Hawaiian culture, women often wore a hibiscus flower to indicate whether they were single or taken. But in culinary use, it's the bold color and subtle tartness that make it shine. From tea to tangy jellies and cocktails, hibiscus brings a bit of wild beauty to any recipe it touches.
Pairing hibiscus with Hawaiian rum brings together two traditions—one rooted in native flora, the other in the island’s cane sugar heritage. Together, they create something simple, balanced, and undeniably tropical.
Want to share your take or see how others are using it?
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