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 

Julian Cox

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Recipe Summary

total:
5 mins
Yield:
1 drink
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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