Hibiscus and Tequila Spritz
It’s akin to a not-too-boozy Arnold Palmer. The tart and floral hibiscus tea pairs so nicely with a smooth tequila, and of course lime is mandatory. Finishing the drink with something fermented adds a satisfying tang: We went for tepache, which is a traditional Mexican fermented drink made from pineapple rinds. But you could use your favorite kombucha.
1½ ounces Patrón Reposado Tequila
2 ounces unsweetened hibiscus tea
2 ounces ginger tepache (we like De La Calle) or your favorite ginger kombucha
juice of ½ a lime
1 lime wheel (for garnish)
1. Combine all ingredients in a rocks glass and stir to combine. Fill the glass with pellet or crushed ice (regular 1-inch square ice will work too). Garnish with a lime wheel.
Originally featured in Spring Refresh: Cocktails, Sundresses, and Cosmic Dating Apps Included
