Romero and Julieta

Romero And Julieta Cocktail

Romero and Julieta

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.Matt Taylor-Gross

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.

Romero and Julieta
Hibiscus tea, tequila, rosemary-infused simple syrup, and lime juice combine in a refreshing cocktail from Danny Sanchez of Rancho Pescadero in Mexico.
Yield: makes one cocktail

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

Instructions

  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.
  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.
  3. To make the cocktail, combine tea, tequila, syrup, lime juice, and 12 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.