Made with CaliFino Reposado

Romero & Julieta

Name: Romero & Julieta
Yield: 1 cocktail
Cuisine: Mexican
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

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

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.
Remove from heat and let cool, then strain.
2.

Pour the Reposado →Shop Reposado · $49.99

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.