La Rosa

Name: La Rosa
Yield: Makes 1 drink
Ingredients: Ice; 1 1/2 ounces blanco tequila; 1/2 ounce crème de mûre (blackberry liqueur); 3/4 ounce chilled strong-brewed hibiscus tea; 1/2 ounce fresh lime juice; 3/4 teaspoon agave nectar mixed with 3/4 teaspoon water; 1 thin lime wheel, for garnish

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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

By Jacques Bezuidenhout

May 2010

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Recipe Summary

Yield:

Makes 1 drink

Ingredients

Ice
1 1/2 ounces blanco tequila
1/2 ounce crème de mûre (blackberry liqueur)
3/4 ounce chilled strong-brewed hibiscus tea
1/2 ounce fresh lime juice
3/4 teaspoon agave nectar mixed with 3/4 teaspoon water
1 thin lime wheel, for garnish

Directions

Step 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.

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La Rosa

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La Rosa

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for La Rosa