Hibiscus Rosehip Margarita

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. 
 

Hibiscus Rosehip Loose Leaf Tea  

INGREDIENTS

2 oz Blanco Tequila


1 oz Cointreau or Triple Sec

½ oz Agave

¾ oz freshly squeezed lime juice

Kosher salt, for the rim

Lime wheel, for garnish

DIRECTIONS

• 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.

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