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. More Cocktails for the Coupe

Jacques Bezuidenhout
May 2010

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© Tina Rupp

Recipe Summary

Yield:
Makes 1 drink
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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