• 1.5 oz. Silver Tequila
  • 1.0 oz. Fruitlab Hibiscus liqueur
  • 0.5 oz. Lillet Blanc
  • 1 edible hibiscus flower

Stir all but flower with ice. Strain into a coupe and garnish with flower.

I’ve had these edible flowers sitting on my bar for the longest time and never really knew what to do with them. This finally seemed like the perfect opportunity.

The tequila married really nicely with the hibiscus liqueur to my taste. A little sweet, though, so I added a nice kick of bitterness from the Lillet. That’s really all that was needed here. The flower sits at the bottom of the drink and offers a nice final treat after sipping.

And I can finally get rid of those flowers.

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