Juneteenth Rum & Hibiscus Ginger Cooler
I made this delicious and quenching cocktail for Juneteenth. I present to you the Rum & Hibiscus Ginger Cooler! Juneteenth for those not in the know is a holiday that commemorates the end of slavery in Texas. Here's a little background:
On June 19 1865, the Emancipation Proclamation was read to the inhabitants in Galveston, Texas. "Now hold up," you may say "didn't slavery end on January 1, 1863?" Yes. However, the information was not received until well over two years later. Why? Well, there are a couple of theories on this; one is that the messenger was killed on route to deliver this vital information, or two, the slave owners wanted to get the last of the harvest work taken care of before they freed the enslaved.
Here’s the most impactful bit, and this is the focus: We are free, and we reinforce this every year with a celebration that undoubtedly began June 19, 1865, and continues now to this day.
Here is a toast to my ancestors who made it, and a remembrance to those who didn’t.
How to Make It
1
Stir first three ingredients, pour over ice, add sparkling water, garnish with lime slice.
2
For the hibiscus ginger simple syrup, combine 1/2 cup sugar with 1 cup of water, 1 inch of fresh ginger sliced super thin, and 4-5 oz hibiscus blossoms in a saucepan. Bring to boiling then turn off and let steep for 1/2hr.
Ingredients
1 oz Hibiscus Ginger simple syrup (recipe at right)
½ oz fresh lime juice
3 oz rum
sparkling water to fill
Directions
1
Stir first three ingredients, pour over ice, add sparkling water, garnish with lime slice.
2
For the hibiscus ginger simple syrup, combine 1/2 cup sugar with 1 cup of water, 1 inch of fresh ginger sliced super thin, and 4-5 oz hibiscus blossoms in a saucepan. Bring to boiling then turn off and let steep for 1/2hr.
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