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.
Slideshow:Summer Fruit Cocktails
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 It
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.
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