Cocktail by newportrifoodie
Infused with Pinky Up Hibiscus Rosehip Loose Leaf Tea, this colorful take on the classic Margarita makes for a bright, tangy libation that’s perfect for a summer cocktail hour.
• Infuse 2 oz of tequila with 1 tbsp. of Pinky Up Hibiscus Rosehip Tea, and let it steep for 20 minutes.
• In a cocktail shaker filled with ice, add Pinky Up Hibiscus Rosehip Tea-infused tequila, Cointreau, agave and lime juice and shake until well-chilled.
• Strain into a Margarita glass rimmed with kosher salt and filled with ice.
• Garnish with a lime wheel.