1 tablespoon loose hibiscus tea or 4 tea bags
1/2 cup hot water
5 – 10 sprigs fresh thyme
1 tablespoon honey, or maple syrup
1 1/2 cups unsweetened pineapple juice (fresh is best)
juice from 1 lemon
6 ounces of your favorite rum (light, dark or amber)
1 Steep your hibiscus and thyme sprigs in the hot water for about 5 minutes, then discard the tea and thyme. Allow the tea to cool to room temperature and add in the honey. Stir to dissolve and refrigerate until cooled all the way.
2 Fresh pineapple juice is best, if you have a juicer, juice one small pineapple. This will yield roughly 1 1/2 cups of juice. If you don’t have a juicer, store bought, unsweetened pineapple juice works fine! In a large pitcher combine the lemon juice with the pineapple juice, give it a quick stir and set it to the side.
3 Fill four rocks glasses with ice, all the way to the top. Pour in 1 ounce hibiscus thyme tea, 1 1/2 ounces of dark rum and top the rest with pineapple juice. Stir gently and garnish with a pineapple slice, cherry and sprig of thyme.