The Orchid Sovereign
A regal, tropical masterpiece that balances the deep, earthy notes of aged Jamaican rum with a vibrant hibiscus bloom.
mostly unattended — the clock does the work
Reverse-engineered from Velvet Lagoon · Singapore
Ingredients
for 2 servings
- 50 gdried hibiscus flowers — none
- 100 gcane sugar — none
- 250 mlwater — none
- 120 mlaged Jamaican rum — none
- 30 mlfresh lime juice — strained
- 2lime wheel — thinly slicedoptional
Equipment
checked against your kitchen
- ✓stovetop
What cooks learned
Only 5 cooks have logged this one in Cook Mode so far — not enough to say anything about where it goes wrong.
Method
- 1
Simmer the dried hibiscus flowers, cane sugar, and water in a saucepan over medium heat until the liquid reduces by half and turns a deep ruby color.
15 min · 10 min attention90°C surfaceDone when: liquid is syrupy and fragrant
→ hibiscus syrup
- 2
Remove the hibiscus flowers from the syrup and let it cool completely.
20 min · 1 min attention - 3
Combine the aged Jamaican rum, cooled hibiscus syrup, and lime juice in a glass.
2 min · 1 min attention→ the drink base
- 4
Fill the glass with crushed ice and stir vigorously until the exterior of the glass feels very cold.
1 minDone when: well-chilled and diluted
→ the drink
- 5
Garnish with lime wheels.
1 min