Honey Hibiscus Hard Iced Tea (EPCOT Copycat Recipe)
Our copycat of the Honey Hibiscus Hard Iced Tea from Joy of Tea in EPCOT's China pavilion: strong hibiscus tea, light rum, and honey syrup over ice, with blueberry popping boba.
Equipment
- Cocktail shaker
- Jigger or measuring shot glass
- Tall glass
- Wide boba straw
Ingredients
Cocktail
- 1.5 oz light rum
- 5 oz hibiscus tea chilled
- 0.75 oz honey syrup
- 2 tablespoons blueberry popping boba
- ice
Hibiscus Tea
- 2 tablespoons dried hibiscus flowers (or 2 hibiscus tea bags)
- 1 cup boiling water
Honey Syrup
- 1/4 cup honey
- 1/4 cup hot water (makes enough for about 5 drinks)
Instructions
- Make the tea. Steep the hibiscus in the boiling water for 5 minutes. Strain it and chill it completely.
- Make the honey syrup. Stir the honey and hot water together until smooth, then let it cool.
- Spoon the popping boba into a tall glass, then fill the glass with ice.
- Add the rum, chilled tea, and honey syrup to a shaker with ice. Shake for about 10 seconds.
- Strain over the ice and boba. Serve with a wide straw.
Notes
Zero-proof: skip the rum and add 1.5 oz more hibiscus tea. That's the $7.95 version from the same window.
Like it brighter? A squeeze of fresh lemon is great here. It's not in the park version.
Don't steep the hibiscus much past 10 minutes. It gets very tart.
Honey syrup keeps in the fridge for about two weeks.
Making a pitcher for four? The amounts are in the FAQs below.