Romero and Julieta

  • Serves

    makes one cocktail


Danny Sanchez of Rancho Pescadero in Mexico gave us the recipe for this vibrant, summery cocktail in honor of our 21st birthday. He starts with a tea made from dried hibiscus, then adds tequila, a rosemary-infused simple syrup, and lime juice.


For the Hibiscus Tea and Rosemary Syrup

  • 1 sprig rosemary
  • 1 cup granulated sugar
  • 1 oz. dried hibiscus flowers

For the Cocktail

  • 3 oz. hibiscus tea
  • 2 oz. tequila
  • 1 oz. rosemary syrup
  • 12 oz. fresh lime juice
  • 1 sprig rosemary, for garnish


Step 1

To make the rosemary syrup, combine sugar, rosemary, and 1 cup water in a small saucepan over medium-high heat; cook until sugar has dissolved, about 3 minutes. Remove from heat and let cool, then strain.

Step 2

To make the tea, bring hibiscus and 1 cup water to a boil over high heat in a small saucepan; cook 3 minutes, then let cool before straining.

Step 3

To make the cocktail, combine tea, tequila, syrup, lime juice, and 1⁄2 cup water in a cocktail shaker filled with ice; shake vigorously, then strain into a highball glass filled with ice. Garnish with a rosemary sprig.

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