Mexican Hibiscus Iced Tea.... with a twist
Agua de Jamaica – Hibiscus Iced Tea - serve 12
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!
600ml simple syrup (100gr sugar – 500ml water)
20gr Dried hibiscus flowers
1 cinnamon stick
1 tbsp. dried Mexican wild mint (Poleo)
40ml Cointreau or Grand Marnier
40ml lime juice
- Make the simple syrup by combining the water with the sugar and bring to a quick simmer to completely dissolve the sugar. Add the dried hibiscus flowers, cinnamon stick and the mint, cover and allow to completely cool. Strain through fine sieve and discard all solids.
- Add Tequila, Cointreau and lime juice.
- Serve over ice with a wedge of lime, if desired.
- Store covered in the refrigerator for up to one week.