Ingredients
35ml Don Julio Blanco Tequila
15ml orange liqueur
40ml fresh orange juice
5ml hibiscus syrup (½ cup cane sugar & ½ cup hot hibiscus tea)
Fresh ginger pieces
Ice
Ginger strips in orange zest
Method
-
Make hibiscus syrup by dissolving the cane sugar into hot hibiscus tea. Allow to cool
-
Muddle the ginger into the bottom of a mixing glass. Add all the remaining ingredients and half fill the mixing glass with ice. Stir until the mixing glass chills to a frost
- Strain into a Champagne coupe. Garnish with ginger strips wrapped in orange zest
