Tequila Hibiscus Milk Punch
Vibrant hibiscus tea clarified into something pale and delicate — the milk removes all the crimson and tannin, but every floral-tart berry note of the hibiscus survives. Tequila grounds it with agave sweetness.
Served in a coupe glass · Garnish: Dried hibiscus flower · Difficulty: hard
Ingredients
- 2 oz Tequila Blanco
- 2 oz Strong Hibiscus Tea (cooled)
- 0.75 oz Fresh Lime Juice
- 0.5 oz Agave Nectar
- 4 oz Whole Milk (hot)
Instructions
- Combine tequila, cooled hibiscus tea, lime juice, and agave.
- The hibiscus's own acidity will help curdle the milk — add hot milk and rest.
- Filter until the liquid shifts from pink-cloudy to clear amber.
- Serve chilled over ice.