The Inspiration
We’re pleased as punch that our friends at Second Bar + Kitchen not only crafted this gorgeous cocktail but also shared the recipe for all to enjoy. Cheers!
Ingredients
- 1/2 cup African nectar rooibos tea (such as Mighty Leaf)
- 1/3 cup hibiscus blossoms
- 20 whole allspice berries, crushed
- 2 teaspoons minced fresh rosemary
- 2 three-inch cinnamon sticks, crushed
- Zest of 2 oranges
- 2 fresh guavas, peeled and chopped (optional but optimal)
- 1/3 cup honey
- 1 cup quality añejo tequila (such as Ocho)
- 4 ounces fresh squeezed orange juice
Directions
-
Steep first seven ingredients in hot water for 20 minutes. Strain out solids, then stir in the honey, añejo tequila and orange juice.
-
Serve warm or cold. If serving cold, allow mixture to cool in refrigerator, and then serve over ice.
-
Garnish both hot and cold versions with a cinnamon stick, orange peel, small rosemary sprig, and lemon wedge.
Related Posts
Think of the cosmic wonder that brought you here
12 Months of Cocktails at AKB Austin
Antiqued Banana Bread
12 Months of Cocktails at AKB Austin
Norwegian-style smoked salmon with dill
A Holiday Recipe from Chef Eric