1½ oz (45 ml) Espòlon Reposado Tequila
1 oz (30 ml) Hibiscus Tea Syrup*
1 oz (30 ml) fresh lemon juice
3 oz (90 ml) sparkling apple juice
julienned red-skinned apple, for garnish
- In a tall glass without ice, add tequila, Hibiscus Tea Syrup and lemon juice, stir to combine. Add sparkling apple juice then fill glass with cubed ice. Garnish with julienned red-skinned apple.
- * To make Hibiscus Tea Syrup, steep 2 hibiscus tea bags in 1 cup (250 ml) boiled water for 5 minutes. In a small saucepan, combine tea with 1 cup (250 ml) sugar and simmer until dissolved. Transfer to a clean bottle, let cool, seal and refrigerate to store for up to 1 week.