Hibiscus-Infused Tequila
Hibiscus-based teas and aguas frescas are drank throughout the world as a refreshing herbal beverage. Hibiscus has a clean, tart flavor that pairs wonderfully with tequila and a spot of sweetness, producing a delicious warm weather cocktail. This simple recipes produces an infusion of hibiscus into tequila blanco
Hibiscus-based teas and aguas frescas are drank throughout the world as a refreshing herbal beverage. Hibiscus has a clean, tart flavor that pairs wonderfully with tequila and a spot of sweetness, producing a delicious warm weather cocktail. This simple recipes produces an infusion of hibiscus into tequila blanco.
Hibiscus-Infused Tequila
For this recipe, I call for dried hibiscus sepals. Sepals, also called calyces, are the tender green leaves under the petals in a flower. Tea and other hibiscus-based drinks are made from the plant’s sepals, not its petals. Ideally, seek out either whole dried sepals or a high-quality hibiscus tea. If your sepals are whole, roughly chop them. I wouldn’t waste a bottle of good tequila on bagged tea.
Makes 750 milliliters.
Ingredients:
1/3 cup hibiscus sepals
750 milliliters tequila blanco
Place the hibiscus in a pitcher or similar container with a lid. Pour in the tequila. Stir. Cover.
Steeping the hibiscus in tequila
Let steep, stirring once or twice, for 4 hours.
Strain through a cheesecloth-lined mesh strainer back into the original tequila bottle. Will keep indefinitely.
