This large-format punch is a riff on a Hibiscus Punch cocktail. Combining aged rum and fresh lime with tart hibiscus syrup. A hefty pour of chilled cava gives the drink a bubbly lift.
Combine all ingredients except cava, and chill for 2 hours. 20 minutes before serving, add chilled ingredients to punch bowl filled with cracked ice. Top with cava and stir gently to combine. Garnish bowl with hibiscus flowers resting on lime wheels, and mint sprigs. Serves 12.
Hibiscus Syrup
Add 1 cup water, 1 cup hibiscus blossoms, and a lemon peel to a pot and bring to a boil. Add 1 cup sugar and stir to dissolve. Turn off heat and allow to cool before storing in the refrigerator in an airtight container. Will keep, refrigerated, for 1 month.