Courtesy Rocky Barnette, chef, The Capri, Marfa, TX
This rosy thirst-quencher hails from Marfa, a small city in West Texas that’s renowned for its striking desert scenery and thriving artist community. At The Capri, Chef Rocky Barnette harvests hibiscus blossoms grown on the property to brew for this drink, designed to pair with an intriguing pre-Columbian menu. The cocktail also honors famed Mexican artist Frida Kahlo. Barnette says that she served hibiscus tea (agua de Jamaica) to guests as an offer of friendship after a long journey.
- 1 lemon wedge
- 1 orange wedge
- 2 lime wedges
- ¼ ounce honey syrup (2 parts honey to 1 part hot water)
- ¾ ounce agave syrup
- 1½ ounces hibiscus tea, brewed and cooled
- 2 ounces reposado Tequila
- 1 citrus slice, for garnish
In cocktail shaker, muddle citrus with honey and agave syrups. Add hibiscus tea, Tequila and ice. Shake well, and strain into a rocks glass over fresh ice. Garnish with citrus slice.