Mexican Hibiscus Iced Tea…. with a twist

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Agua de Jamaica – Hibiscus Iced TeaAguaJamaica2

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)
100ml               Tequila
25ml                Cointreau or Grand Marnier
2 tbsp.              lime juice

  1. 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.
  2. 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.
  3. Strain the hibiscus tea and discard the flowers.
  4. Combine the simple syrup with the hibiscus tea. Add the Tequila and the Cointreau or Grand Marnier as well as the lime juice.
  5. Serve over ice with a wedge of lime, if desired.
  6. Store covered in the refrigerator for up to one week.

 


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