- 2 oz Doña Vega
- 2 oz Pink peppercorn hibiscus tea
- .25 oz agave
To make pink peppercorn hibiscus tea: (serves 6) Combine 12 oz boiling water with 8 grams of dried hibiscus flower (or 5 tea bags) and 2.5 grams of pink peppercorns (just shy of an ounce or about 100 corns).
To make the cocktail: Fill a rocks glass with ice. Add tea, Doña Vega and agave and stir to combine. Taste, and add additional agave or tea, if desired. Garnish with an edible flower and enjoy.
