Summer is slowly winding down, let’s take advantage of this weather as it’s cooling down little by little. I love the 70’s, and it feels like the perfect weather to unwind outside alongside a great cocktail.
This particular drink is fashioned after a great one I had at dinner at Gabriel Kreuther’s lovely restaurant. I had an unbelievable dinner there, and fell in love with this cocktail. So, I did my best to recreate it, and I hope you love it as much as I do!
What you’ll need:
- 2 oz Don Julio (or quality white tequila of your choice)
- fresh rhubarb
- hibiscus tea
This cocktail takes a while to assemble, so I suggest making larger quantities if you plan on making more than a couple.
I made the hibiscus tea first with about 2 cups of water per tea bag. Add the honey to the tea while it is hot, it’s easier to dissolve in warmer temperatures. Make it sweet, as it will be diluted with rhubarb juice, which is somewhat sour.
Cut about three stalks of rhubarb into 2 inch pieces and add them to a food processor or blender. Add 1/2 cup of the hibiscus tea. Blend until fully pureed. Strain the juice from the puree. Add the rhubarb juice to the hibiscus tea.
To assemble the cocktail, use 2 oz of tequila, 3 oz of rhubarb/hbiscus mix in a martini shaker. Shake well with ice. Strain into a martini glass and add a slice of jalapeño.
For more info on Gabriel Kreuther click here