• 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


  1. Shake all ingredients over ice and strain into Rocks glass over new ice.
  2. Garnish with half rim of glass using crushed Hibiscus tea dust mixed with salt.
  3. Fresh Lime wheel.