La Rosa

Jacques Bezuidenhout created this fruity aperitif-style cocktail for the San Francisco restaurant Tres Agaves. Tart hibiscus tea gives the drink its striking rose color.

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  • Servings: Makes 1 drink


  • Ice
  • 1 1/2 ounces blanco tequila
  • 1/2 ounce crème de mûre (blackberry liqueur)
  • 3/4 ounce chilled strong-brewed hibiscus tea
  • 1/2 ounce fresh lime juice
  • 3/4 teaspoon agave nectar mixed with 3/4 teaspoon water
  • 1 thin lime wheel, for garnish

How to make this recipe

  1. Fill a cocktail shaker with ice. Add all of the remaining ingredients except the garnish and shake well. Double strain into a chilled coupe and garnish with the lime wheel.
Contributed By Photo © Tina Rupp Published May 2010

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