Hibiscus Rose Coconut Rum Cocktail

Hibiscus Rose Coconut Rum Cocktail

Make a tray of coconut-water ice cubes.
Crush the ice and fill two glasses ¾ of the way.
Add 1-2 tablespoons of white rum to each glass.
Fill glasses with homemade Rose-, Hibiscus- and Açaí Kombucha (recipe below) or a similar
store-bought variety.

Add a twig of fresh thyme to each glass.

Recipe for Rose-, Hibiscus- and Açaí Kombucha:

Ingredients:
8 cups of filtered water
½ cup coconut sugar
¼ cup organic rose buds
¼ organic hibiscus petals
½ tsp. açaí powder
Kombucha scoby

Directions:

Bring 8 cups of water to a boil in a large pot. Remove from the heat and
stir in the sugar until it is completely dissolved. Add the rose buds and
hibiscus petals and let the tea steep for half an hour.

Once the tea has cooled down to room temperature, strain it and pour it
into a half-gallon glass jar.

Add the scoby.

Place a tight-weave fabric over the opening of the jar and seal it with a
rubber band.

Store the jar in a dark room with a steady temperature of 75-85 degrees
Fahrenheit and let the kombucha ferment for seven days.

Remove the scopy and stir in the açaí powder.

Pour the fermented kombucha into glass jars and store them in the
fridge.