photographed by heather kinkel
This fun and refreshing tequila-based cocktail was created by Arizona mixologist Colton Brock. See how he served it during a backyard fiesta in the full story here.
2 oz blanco tequila
1 oz Urbano Hibiscus Grenadine*
1 oz fresh lemon juice
2 oz ginger beer
Serve over crushed ice in a 14 oz collins glass and garnish with hibiscus and lemon zest.
*Urbano Hibiscus Grenadine
1 cup water
1 cup sugar
1 cup dried hibiscus
1 mexican cinnamon stick
2 whole clove
1 tspn orange flower water
In dry sauce pan, toast cinnamon and clove and add water, sugar and hibiscus.
Heat until sugar is dissolved and simmer for 10 minutes.
Let cool and stir in orange flower water.
Fine strain out all solids and store in air tight container.
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