Rum With Iced Hibiscus Tea

• 2 1/2 ounces dark rum
• 4 ounces chilled hibiscus tea (see note)
• Splash of soda water
• Nutmeg
• Pineapple chunk, for garnish

1. To make the chilled hibiscus tea, put 1/2 cup dried hibiscus flowers in a large bowl.
2. Add 1 quart cold filtered water.
3. Refrigerate for 8 hours.
4. Strain; discard solids.
5. Keep cold.
6. Fill a highball glass with ice and add rum, tea and soda water.
7. Grate a little nutmeg on top and garnish with a pineapple chunk.

dark rum, water, nutmeg, pineapple

Taken from cooking.nytimes.com/recipes/1016349 (may not work)