Short Path Hibiscus Rum

Short Path's Hibiscus Rum is a 40% ABV spirit from Massachusetts. The name says rum, while our catalog files it under gin, so check the bottle's label for the base spirit and style before planning around it. Hibiscus is the defining ingredient either way. Hibiscus usually brings a tart, cranberry-like acidity, a floral lift, and a deep ruby-pink tint. Don't expect the pine-heavy snap of a London dry gin. If the botanical bill follows gin convention, juniper will sit in the background and the flower will lead, so treat it as closer to the contemporary, floral end of the category. Because the exact botanicals aren't listed here, take these notes as what spirits like this usually deliver, not a measured profile. The tartness and color suit tall, simple drinks best. In a Gin & Tonic, use a good tonic with plenty of ice. The tonic's bitterness plays against the hibiscus acidity, and the drink keeps a pink blush. A Tom Collins works the same way: 2 oz spirit, 3/4 oz lemon juice, 1/2 oz simple syrup, topped with soda. The lemon amplifies the berry-like tartness. In a Negroni, a floral, fruit-leaning spirit makes a softer, brighter version than the classic. Use equal parts with Campari and sweet vermouth, and try a lighter vermouth if the hibiscus gets lost. A Martini is possible, but the color and tartness make it a more playful, less austere drink. Keep it cold and dry, and use a twist rather than olives. For serving, use a balloon glass or a tall highball filled with large, cold ice to limit dilution. A strip of grapefruit or lemon peel, a thin orange wheel, or a sprig of mint all suit the hibiscus. Rosemary or thyme would add a savory edge if you want less sweetness.