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How to make a Refreshing Pineapple & Hibiscus Daiquiri!

have been craving a bolder, tropical, dark rum cooler. On these hot & humid afternoons, my mind wanders towards something with pineapple and coconut. Add to that the spicy, syrupy taste of dark rum, and maybe a tart, chilled floral tea, and you’ve got the ingredients for something magical. Break out your cocktail shakers and learn how to make one of the best summer rum drink recipes around, what I’ve coined the Red Parrot! A Refreshing Pineapple & Hibiscus Daiquiri!
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Drinks
Servings: 1 drink
Author: Jessie-Sierra Ross
Cost: $3


  • 2 ounces dark rum
  • 2 ounces organic hibiscus tea brewed & chilled
  • 1 ounce boxed unsweetened coconut milk
  • 1 ounce unsweetened pineapple juice
  • 1 ounce fresh lime juice
  • 1 ounce simple syrup
  • ice
  • flowers for garnish optional


  • In one half of a cocktail shaker, add the dark rum, chilled tea, juices, and simple syrup.
  • Next, add a large handful of ice and close the shaker.
  • Shake for 30 seconds or until well chilled. The shaker will become frosted when it’s at the right temperature.
  • Fill a tall glass (Collins glass) with fresh ice.
  • Strain your drink into the cocktail glass and add a round of lime or fresh flowers to garnish.