My F&W
quick save (...)
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.

cocktails Glassware Guide

  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.