Hibiscus Punch Royale

Martin Cate, Smuggler's Cove | San Francisco

A riff on Smuggler’s Cove’s ever-popular Hibiscus Rum Punch—which is itself a riff on the Caribbean classic Spiced Hibiscus Punch—this large-format holiday recipe from Martin Cate combines aged rum and fresh lime with tart hibiscus syrup. Add a hefty pour of chilled Champagne and preserved hibiscus flowers and you’ve got a prime party-starter based on looks alone.

Many thanks to our friends at One Kings Lane for outfitting our holiday punches photoshoot, and to Prime Meats for allowing us to make a mess of your beautiful space.



  • 18 ounces blended aged rum, preferably Appleton Estate Reserve Blend
  • 12 ounces hibiscus syrup (see Editor's Note); or Jack From Brooklyn Sorel Liqueur
  • 4 ounces rich demerara simple syrup, (2:1, sugar:water)
  • 6 ounces lime juice
  • 24 ounces Champagne, to top

Garnish: hibiscus flowers in syrup, drained, lime wheels, mint sprigs

  1. Combine all ingredients and chill for two hours before serving.
  2. 20 minutes before serving, add chilled ingredients to punch bowl filled with cracked ice. Top with chilled Champagne and stir gently to combine.
  3. Garnish bowl with preserved wild hibiscus flowers resting on lime wheels, and mint sprigs.
  4. Ladle into cups to serve.
Editor's Note

PUNCH Hibiscus Syrup:
1 cup water
1 cup dried hibiscus blossoms
1 lemon peel
1 cup sugar

To make hibiscus syrup, add water, hibiscus blossoms and lemon peel to a pot and bring to boil. Add sugar and stir to dissolve. Turn off heat and allow to cool before storing in the refrigerator in an airtight container.

For an individual serving of punch:
1 1/2 ounces blended aged rum
1 ounce hibiscus syrup or Jack from Brooklyn Sorel Liqueur
1/3 ounce rich demerara simple syrup, (2:1, sugar:water)
1/2 lime juice
2 ounces Champagne, to top