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La Rosa.
© Tina Rupp

La Rosa

  • SERVINGS: Makes 1 drink

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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Ingredients

  1. Ice
  2. 1 1/2 ounces blanco tequila
  3. 1/2 ounce crème de mûre (blackberry liqueur)
  4. 3/4 ounce chilled strong-brewed hibiscus tea
  5. 1/2 ounce fresh lime juice
  6. 3/4 teaspoon agave nectar mixed with 3/4 teaspoon water
  7. 1 thin lime wheel, for garnish
  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.

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