© 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.
Glassware Guide 
- 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
- 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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