Romero and 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
Step-By-Step
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. Remove from heat and let cool, then strain.
2. 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.
A cocktail as renowned as its namesake, the Romero and Julieta’s defining characteristic is the inclusion of the Rosemary syrup that pairs perfectly with the freshly brewed Hibiscus tea. Everything about this cocktail shouts “earthy” as the Rosemary syrup, Hibiscus flowers, Hibiscus tea, and sprigs of Rosemary combine amongst CaliFino Reposado’s warm and buttery taste.