Ruben Nava Mendoza photo
• 1.5 oz tequila 1800 blanco
• 1.5 oz fresh lemon juice
• 0.5 oz Cointreau or other triple sec
• 0.5 oz hibiscus syrup (see note)
• Garnish: Dried hibiscus flower
Place all ingredients (except garnish) into a cocktail shaker with ice. Shake well and fine-strain into a rocks glass filled with fresh ice. Garnish with a dried hibiscus flower. Serves 1.
Note: To make hibiscus syrup, place 1 cup sugar and 1 cup water in a saucepan and bring to a boil. Take off heat and add ½ cup dried hibiscus petals. Let steep for at least 15 minutes and strain out petals.
—Recipe courtesy of La Taqueria
