Sea salt tempers the sweetness.
"Agave-derived tequila pairs well with the flavors of hibiscus and pomegranate," says New York City–based recipe developer Beth Lipton. She used House of Waris Botanical's Love Conquers All blend, which House of Waris founder Waris Ahluwalia calls an "intoxicating union" of flavors like hibiscus, saffron, cardamom, vanilla, and orange blossom. The result, says Lipton, is a complex but super-drinkable cocktail. If you prefer, you can use hibiscus tea. Consider salting the rim of the glass by running a lime wedge round the rim, then dipping it in kosher salt before pouring in the drink.
Ingredients
Directions
Step 1
Brew tea according to package instructions; set aside to cool.
Step 2
In a cocktail shaker, combine mint, sugar, and salt. Using a muddler, press down and gently twist a few times, until fragrant. Add 1 ounce cooled tea, tequila, and pomegranate juice; shake or stir well. Gently stir in a splash of soda.
Step 3
Place ice cubes in a rocks glass; strain cocktail over ice. Garnish with mint, if desired.