This sweet-tart drink is a popular street side cooler in Mexico.
Our chef added a little tequila and a splash of Cointreau to it for the little extra sunshine feel. Enjoy!
Join us at one of our Cocina Mexicana Hands-On cooking class
for a taste of our Agua de Jamaica!
20gr Dried hibiscus flowers
500ml warm water
1 cinnamon stick
500ml simple syrup (100gr sugar – 400ml water)
1 tbsp. dried Mexican wild mint (Poleo)
25ml Cointreau or Grand Marnier
2 tbsp. lime juice
- Place the dried hibiscus flowers and cinnamon stick in a large jar or bowl. Add lukewarm water. Cover and allow steeping for 2-3 hours.
- In the meantime, make the simple syrup by combining the 400ml water with the 100gr sugar and bring to a simmer for about 3-4 minutes or until sugar is completely dissolved. Add the mint, cover and allow to completely cool. Strain through fine sieve and discard the mint leaves.
- Strain the hibiscus tea and discard the flowers.
- Combine the simple syrup with the hibiscus tea. Add the Tequila and the Cointreau or Grand Marnier as well as the lime juice.
- Serve over ice with a wedge of lime, if desired.
- Store covered in the refrigerator for up to one week.