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Rach's husband John makes a sangria with floral notes thanks to hibiscus tea.
For the ultimate cookalong dinner party, check out Bobby Flay's Seared Sea Scallops with Avocado-Corn Relish on Crispy Tortillas, Carla Hall's Banana Pudding with Vanilla Wafer Crumble, and Rach's Chorizo and Shrimp Cheese Grits.
John makes his agave simple syrup by combining equal parts agave and water, then heating until the agave melts.
Ingredients
- 8 ounces chilled hibiscus tea
- 4 ounces silver tequila
- 4 ounces Cointreau
- 4 ounces agave simple syrup
- 1 bottl white Rioja wine
- 1 orange, thinly sliced, for garnish
- 1 lime, thinly sliced, for garnish
For the mocktail version:
- 8 ounces chilled hibiscus tea
- 4 ounces fresh squeezed orange juice
- 4 ounces fresh squeezed lime juice
- 4 ounces agave simple syrup
- Club soda, for topping
- 1 orange, thinly sliced, for garnish
- 1 lime , thinly sliced, for garnish
Yield
Serves: 3 to 4
Preparation
Combine all ingredients in a pitcher and stir. Serve in wine goblets over ice and garnish with orange and lime slices.
For a mocktail version, combine all ingredients in a pitcher and stir. Serve in wine goblets over ice, top with club soda and garnish with orange and lime slices.
Always drink responsibly.