- 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
- 2 dashes of Peychaud’s bitters and a pinch of cinnamon, for garnish
How to make this recipe
- 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.