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Made with CaliFino Reposado

Romero & Julieta

Ingredients

  • 2 oz. CaliFino Reposado
  • 1 oz. Rosemary Syrup
  • 3 oz. Hibiscus Tea
  • 1 oz. Dried Hibiscus Flowers
  • 0.5 oz. Fresh Lime Juice
  • 1 Cup Granulated Sugar
  • 2 Sprig of Rosemary

Method

  1. To make the rosemary syrup, combine sugar, rosemary, and 1 cup water in a small saucepan over medium-high heat; cook until sugar has dissolved, about 3 minutes.
  2. Remove from heat and let cool, then strain.
  3. 2.
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Romero & Julieta cocktails with rosemary sprigs beside a bottle of CaliFino Reposado

To make the tea, bring hibiscus and 1 cup water to a boil over high heat in a small saucepan; cook 3 minutes, then let cool before straining. 3. To make the cocktail, combine tea, tequila, syrup, lime juice, and 1/2 cup water in a cocktail shaker filled with ice; shake vigorously, then strain into a highball glass filled with ice. Garnish with rosemary sprig.