I made this delicious and quenching cocktail for Juneteenth, I present to you the Rum & Hibiscus Ginger Cooler! Juneteenth for those not in the know is a holiday that commemorates the end of slavery in Texas. Here’s a little background:

On June 19, 1865 the Emancipation Proclamation was read to the inhabitants in Galveston, Texas. “Now hold up,” you may say “didn’t slavery end on January 1, 1863?” Yes. However the information was not received until well over two years later. Why? Well there are a couple of theories on this; one is that the messenger was killed on route way to deliver this vital information, or two, the slave owners wanted to get the last of the harvest and work taken care of before they freed the enslaved.

Here’s the most impactful bit, and this is the focus, we are free, and we reinforce this every year with a celebrations that undoubtedly began, June 19, 1865, and continue now to this day, and hopefully will be recognized as a national holiday. It is a celebration with food, picnics, community, family. The color red is symbolic and you’ll see all matter of foods that reflect this; Red Velvet Cake, strawberries, hibiscus drinks, red beans and rice, BBQ ribs, the list goes mouth wateringly on (I’m getting hungry in the writing). Red to remember the blood shed for the enslaved that never got to see and live their freedom.

Here is a toast to my ancestors who made it, and a remembrance to those that didn’t

Juneteenth Rum & Hibiscus Ginger Cooler

serves 1 but can be scaled up

Ingredients

1/2 -3/4oz Hibiscus Ginger simple syrup
1/2 oz fresh lime juice
3 oz Rum – I prefer dark rum but use whatever appeals to you

Stir ingredients, pour over ice, add sparkling water, garnish with lime slice.

Hibiscus Ginger Simple Syrup

1/2 cup sugar
1 cup water
1 in fresh ginger sliced super thin
4-5 oz hibiscus blossoms – small handful

Combine ingredients in saucepan, bring to boiling then turn off and let steep for 1/2hr.

Strain & set aside