- 1.5 oz tequila or choice (blanco or anejo for best flavor)
- .5 oz Cointrea
- 1 oz lemon juice
- 2 oz Chef Laura’s Hibiscus Ginger Tea (steeped as strong as desired)
- .5 oz agave
- Shake all ingredients over ice and strain into Rocks glass over new ice.
- Garnish with half rim of glass using crushed Hibiscus tea dust mixed with salt.
- Fresh Lime wheel.