Hibiscus mint tequila punch made with mint syrup, agua de Jamaica (hibiscus), lime juice, tequila Blanco and topped with Mexican grapefruit soda.
My hibiscus mint tequila punch served in a Cazuela is a refreshing large batch cocktail you can easily make for parties, celebrations, and get-togethers with friends. Made with a few simple ingredients, this hibiscus mint tequila punch goes down smoothly.
Everyone loves a good party punch, and my hibiscus tequila punch is so simple to make. The combination of hibiscus and mint are truly perfection and make this tequila punch a crowd favorite.
The base of this tequila punch is agua de Jamaica made from dried hibiscus flowers.
I keep an endless stock of hibiscus in my pantry all year to create delicious recipes.
Hibiscus flowers or Jamaica flowers are also called flor de Jamaica (pronounced ha-MY-kuh) in Spanish are petals from the roselle plant that are dried.
Hibiscus is used to make Agua de Jamaica – “hibiscus water” is an agua fresca made by steeping the dried hibiscus leaves in water which is then sweetened with sugar.
HOW TO MAKE AGUA DE JAMAICA
In a large pot add 8 cups of water.
Bring to a boil, then add 2 cups of dried hibiscus leaves.
Reduce heat and simmer for 5 minutes.
Sweeten with sugar, stir to dissolve.
Remove from heat, allow to cool.
Strain and serve over ice.
Remove from heat.
I added mint to my tequila punch for a pop of freshness. I whipped up a batch of mint syrup which I then stir into my punch.
Mint syrup made from fresh mint, water and sugar can be made in advance, simply store in the fridge.
Add the mint syrup to the tequila punch or stir into your cup of tea, iced coffee or mix into lemonade. Find the complete recipe for homemade mint syrup below.
INGREDIENTS NEEDED TO MAKE HIBISCUS MINT TEQUILA PUNCH
fresh mint leaves
agua de Jamaica, (hibiscus)
fresh lime juice
orange liqueur, such as Grand Marnier or Cointreau
Fresca or Squirt Mexican soda
Lime slices for garnish
Fresh mint for garnish
WHAT TEQUILA WORKS BEST IN PUNCH?
For this cocktail tequila Blanco is the way to go. Tequila Blanco is lighter, not aged resulting in a brighter flavor profile for your punch. Any tequila Blanco you enjoy can be used to make my tequila punch.
- For mint syrup:
- 1 cup water
- 1/2 cup sugar
- 1/2 cup fresh mint leaves
- For punch:
- 10 cups of agua de Jamaica (hibiscus)
- 1/2 fresh lime juice
- 1 cup mint syrup, recipe follows
- 2 cups tequila blanco
- 1 cup orange liqueur such as Grand Marnier or Cointreau
- Fresca or Squirt Mexican soda
- Lime slices for garnish
- Fresh mint for garnish
For mint syrup:
In a small saucepan over medium-high heat, bring the water and sugar to a boil, whisking to dissolve sugar. Reduce heat, add mint leaves and simmer for 5 minutes. Remove from heat, allow to cool.
Discard the mint leaves. Use to make tequila punch or place in a canning jar and store in fridge for up to one week.
For punch: To a Cazuela or punch bowl stir together agua de Jamaica (hibiscus), fresh lime juice, mint syrup, tequila, orange liqueur. Add ice, then top with Fresca or Squirt Mexican soda. Garnish with lime slices and fresh mint.