Hibiscus is an ingredient used in Christmas beverages throughout Mexico, Central America and the Caribbean, which is why we use a hibiscus agua fresca in our Santa Rosa cocktail. Hibiscus is traditionally steeped like a tea with allspice, cinnamon, and clove and then sweetened with sugar. The result is a sweet, spicy, and tart beverage that can be consumed hot or cold. It’s also a good source of Vitamin C, during winter cold season.
To make our hibiscus agua fresca, we use Corazon De Cien Fuegos, a beautiful hibiscus tea blend from Bellocq. It has cinnamon, rose, and lemongrass added to the dried hibiscus flowers and we sweeten it with honey. You can drink the agua fresca plain, mix it with seltzer or ginger ale for a festive mocktail. For our Santa Rosa Cocktail we add fresh-squeezed lime juice, herbal Ramazotti Amaro, aromatic La Diabla Pisco and a few dashes of our housemade absinthe bitters and garnish the drink with a mint sprig.
1 oz hibiscus agua fresca
1 oz lime juice
1.5 oz pisco
1 oz Ramazotti Amaro
3 dashes absinthe bitters (can subsitute a tiny dash of Chartreuse or Pernod)
Shake all ingredients, strain into a tall glass with ice. Top with a few dashes absinthe bitters. Garnish with a mint sprig. Can also be mixed in a large batch for party and served like a punch.