Orange Hibiscus Mai Tai Punch

Super easy, refreshing, a touch sweet, and extra pretty too. The perfect spring cocktail that's easy enough to make any night of the week.

2 servings

1 tablespoonsdried hibiscus flowers(or 4 hibiscus tea bag)

2 ½ tablespoonshoney using to your taste

½ cupFlorida's Natural® Brand Orange Juice

½ cupno sugar added pineapple juice

juice of 2 limes (about 1/2 cup juice)

4 ouncelight rum

2 ouncesdark rum

sparkling water, for topping (optional)

kosher salt, for rimming(optional)

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1. Bring 1 1/2 cups water to a boil in a medium-size pot. Remove from the heat, add the hibiscus flowers or tea bags and the honey, dependent on your taste. Cover and let steep for 10 minutes. Strain into a pitcher and discard the hibiscus flowers/tea bags.
2. To the pitcher, add the orange juice, pineapple juice, lime juice, dark rum, and light rum, stirring to combine. Chill until ready to serve.
3. Run a lime wedge around the rim of your glasses and coat in salt. Add ice and pour over the Mai Tai. Top off with sparkling water, if desired.