Luchador's Lady

This cocktail gets its gorgeous ruby-red color and a tart, tannic bite from hibiscus tea (available in tea bags, or as dried flowers in Latin markets). Use leftover pineapple syrup to drizzle over ice cream or mix into a boozy shake spiked with rum or tequila.

  • Total Time:
  • Servings: 1 drink

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  • 1 1/2 ounces reposado tequila
  • 1 large egg white
  • 1 ounce chilled brewed hibiscus tea
  • 3/4 ounce Caramelized-Pineapple Syrup
  • 1/2 ounce fresh lime juice
  • Ice
  • 2 dashes of Peychaud’s bitters and a pinch of cinnamon, for garnish

How to make this recipe

  1. In a cocktail shaker, combine the tequila, egg white, hibiscus tea, Caramelized-Pineapple Syrup and lime juice and shake vigorously. Add ice and shake again. Strain into a chilled rocks glass and garnish with the bitters and cinnamon.

Contributed By

500917 recipes/luchadors-lady-cocktails-2013 2013-12-06T23:36:05+00:00 Julian Cox barbecue-cookout|cocktail-party|cocktails|1 recipes,luchadors-lady-cocktails-2013 500917

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