This recipe can be found at El Restaurante.
Recipe courtesy of Eric Jefferson, General Manager, La Calenda
Makes 1 cocktail
1½ oz. Siete Leguas reposado tequila
½ oz. lime juice
1½ oz. hibiscus tea agua fresca
½ oz. agave syrup
Hibiscus salt for rimming
To make the tea, steep dried hibiscus flowers in hot water and let sit overnight. Strain before using. To make hibiscus salt, combine dried hibiscus leaves and sea salt in a blender. Rim a rocks glass with hibiscus salt. Mix all other ingredients in in a shaker with ice, pour into the rimmed glass and garnish with dried hibiscus flower petals.