This riff on the classic sea breeze gets its tartness and pinkish hue from hibiscus tea instead of cranberry. The floral notes of the hibiscus accentuate the rose essence without being perfumy.
1 cup ruby red grapefruit juice
1 cup iced hibiscus tea
2 tablespoons lime juice
6 ounces Ketel One Botanical Grapefruit & Rose vodka
lime wedges to garnish
1. Combine all ingredients in a pitcher and serve in glasses over ice with a lime wedge.
Originally featured in Botanical Cocktails Straight from the Farmers' Market