This tropical hot cocktail makes a great Valentine's Day Hot Toddy because it is layered with aphrodisiac ingredients. Use it to spice up any wintertime date night.
Place teabags or hibiscus flowers in a mug or heatproof measuring cup. Pour boiling water over. Steep for 10 minutes.
Remove teabags, strain liquid into a measuring cup. You should have 6 ounces (3/4 cup).
In a small saucepan over medium heat, toast the allspice and cloves just until they become aromatic – up to 1 minute, do not burn.
Add the hibiscus infusion, sugar, and rest of spices.
Bring to a rolling boil and remove from heat (before it boils over). Steep an additional 15 minutes or more.
Strain and cool completely.
I store my sorrel syrup in a squeeze bottle in the refrigerator with the cinnamon sticks from the cooking. It’s good for about 7-10 days.
To make the cocktail:
Add the sorrel syrup and rum to the hot hibiscus tea. Stir with a cinnamon stick and serve warm.
Notes
Remember that the sorrel syrup must be cooled before you can make the cocktail.The sorrel syrup can be made up to three days in advance but the cocktail should be made to order. If you're making several drinks, you can brew a large pot of hibiscus tea and just add the sorrel syrup and rum as you pour each cup of tea. Remember to make this cocktail in a heat-safe glass, mug or teacup.