Polo’s Tiki Punches: they’re colorful, they’re creative and this summer they’re number one on the list of experiences we’re loving. As resident mixologist, Polo uses a mix of everyday ingredients, what’s freshest in the garden, and alcohol, of course, to create his ever-growing list of signature cocktails. Today, he’s feeling extra generous and sharing the recipe for his newest Frieze Lounge favorite.
Hibiscus Tiki Punch
1 1/2 Oz. 1 Barrel Rum
2 Oz. Hibiscus Tea*
A Splash Of Cranberry Juice
A Splash Of Fresh Lime Juice
A Splash Of Fresh Orange Juice
Pour ingredients into shaker. Add ice and shake thoroughly. Serve immediately and garnish with a swirl of lime.
*To prepare hibiscus tea bring four cups of water to a boil and add 2 cups of sugar, 4 cinnamon sticks, 4 cloves and a pinch of nutmeg. Reduce heat and add the petals of 2 hibiscus flowers. Stir gently and remove from heat. Let tea sit for half hour before placing it in the refrigerator to cool.