Haunted Hibiscus Skull Punch

Name: Haunted Hibiscus Skull Punch
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 12 hibiscus tea bags, strings and labels cut off and discarded; 3 1-inch pieces fresh ginger, unpeeled, sliced; 6 whole cloves; 6 whole allspice; 1/2 c. sugar; 12 oz. white rum; 3 oz. Cointreau; 3 oz. fresh lime juice plus 8 lime wedges for serving; 12 dashes Angostura bitters (1 teaspoon); Ice cubes, for mixing and serving; Whole star anise, dried hibiscus and dehydrated-lime wheels for serving; 16 oz. ginger beer, chilled, for topping

Spiced hibiscus punch gets a spine-chilling twist from skull-shaped ice that stares right back from the bowl.

By Susan ChoungPublished: Aug 13, 2025

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mike garten

Yields:

8 serving(s)

Total Time:

30 mins

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This spooky rum punch combines tart hibiscus tea with ginger and warming spices—taking inspiration from the traditional Jamaican drink called sorrel. To up the drama, we added skull-shaped ice that floats up and stares back at your guests. It’s eerie, easy, and guaranteed to steal the show on your Halloween table.

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Ingredients

For hibiscus syrup

12
hibiscus tea bags, strings and labels cut off and discarded
3
1-inch pieces fresh ginger, unpeeled, sliced
6
whole cloves
6
whole allspice
1/2 cup
sugar

For punch

12 oz.
white rum
3 oz.
Cointreau
3 oz.
fresh lime juice plus 8 lime wedges for serving
12
dashes Angostura bitters (1 teaspoon)
Ice cubes, for mixing and serving
Whole star anise, dried hibiscus and dehydrated-lime wheels for serving
16 oz.
ginger beer, chilled, for topping

Directions

1. Step 1Fill skull-shaped ice molds (we used Jetkong 6-Cavity Skull Silicone Mold) with water and freeze until solid, at least 8 hours.
2. Step 2Meanwhile, in medium saucepan, combine tea bags, ginger, cloves, allspice, and 3 cups water and bring to a boil.
3. Step 3Add sugar and gently simmer 15 minutes. Remove from heat and let cool, at least 1 hour.
4. Step 4Strain syrup through mesh sieve into large liquid measuring cup, squeezing solids (you should have about 12 ounces); discard solids.
5. Step 5Fill pitcher two-thirds of the way with regular ice cubes. Add rum, Cointreau, lime juice, bitters, and 12 ounces hibiscus syrup. Stir until drink is well chilled. Strain into punch bowl. Add skull-shaped ice cubes, star anise, and dried hibiscus, if using. Serve 1/2 cup punch in each ice-filled glass, gently stirring in 2 ounces ginger beer; garnish with lime wedge or dehydrated-lime wheel if desired.