Oaxacan Iced Tea

  • 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.

Más Mezcal (Recipes)

Vega Fiesta

Vega Mule

Penicilina