Rum Zobo Cocktail

Dark rum and hibiscus are a natural pairing - both are deep, rich, and assertively flavoured in ways that complement rather than compete. This Rum Zobo Cocktail takes Cofa Juice Original's vibrant tartness and layers it over a base of good dark rum, sharpened with fresh lime and softened with just enough simple syrup to round the edges. The finishing touch - expressing an orange peel over the glass - adds a whisper of citrus oil that ties the whole drink together. Two minutes to make, but it looks and tastes like something from a proper cocktail bar.

Ingredients

• 150ml Cofa Juice Original
• 50ml dark rum
• 20ml fresh lime juice (about half a lime)
• 10ml simple syrup (or 1 tsp caster sugar dissolved in 1 tsp warm water)
• Generous handful of ice cubes
• 1 strip of orange peel, to garnish

Method

1. Fill a rocks glass or tumbler generously with ice cubes, right to the brim.
2. Pour in the dark rum, fresh lime juice, and simple syrup directly over the ice.
3. Pour the Cofa Juice Original slowly over the top, letting it settle beautifully through the glass for that striking layered effect.
4. Stir gently two or three times with a bar spoon - just enough to blend the flavours without completely losing the visual contrast.
5. Take a wide strip of orange peel. Hold it skin-side down over the surface of the glass and give it a firm squeeze to express the essential oils across the drink - you'll see and smell the spray of citrus as it hits the surface.
6. Drape or balance the orange peel over the rim of the glass as garnish. Serve immediately.

Tips

Try It With

This recipe calls for Cofa Juice Original - our smooth, authentic West African hibiscus drink with no added sugar. Grab a bottle or a multipack from our online shop and shake up something special tonight.