For an alcohol-free version of this drink, replace the rum and curaçao with orange juice. If you prefer a sweeter drink, add more roselle syrup. Also, try adding a shot of the syrup to lemonade or iced tea. Look for dried roselle, which is also called hibiscus or flor de jamaica, in Latin American markets or supermarket ethnic food aisles.
FOR THE ROSELLE SYRUP
1/2 cup sugar
2 tablespoons dried roselle
FOR THE DRINKS
3 ounces white rum
1 ounce curaçao
1/2 ounce fresh lemon juice
Chilled seltzer water or club soda
To make the roselle syrup, place the sugar, the roselle, and 1/2 cup water in a small saucepan and bring to a rolling boil. Remove from the heat and steep for 30 minutes. Strain, discard the solids, and cool the syrup to room temperature before using. Refrigerate the syrup if not using immediately.
To make the drinks, combine the rum, the curaçao, 2 ounces roselle syrup, and the lemon juice in a cocktail shaker with lots of ice. Shake well, then strain into two old-fashioned glasses filled with ice. Add a dash of seltzer water or club soda to each glass and stir gently.