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cazuela tequila cocktail

Hibiscus Mint Tequila Punch

Author Vianney Rodriguez

Ingredients

  • 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 cup 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

Instructions

  1. For mint syrup:

  2. 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.

  3. Discard the mint leaves. Use to make tequila punch or place in a canning jar and store in fridge for up to one week.

  4. 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.

Recipe Notes

serves 12