This Tequila-Spiked Sangria Is a Burst of Hibiscus Flavor
This sangria recalls Celestial Seasonings’ hibiscus-based Red Zinger Tea, which enjoyed its greatest popularity in the 1980s.
Simply Red Sangria
1 cup dried hibiscus flowers (aka jamaica), rinsed
½ cup sugar
2 star anise
1 stick cinnamon
2 750-ml bottles red wine*
1 cup fresh-squeezed orange juice (reserve peels)
1 cup blanco tequila
½ cup good-quality triple sec, like Cointreau
Bring hibiscus, sugar, spices and 5 cups water to a boil for one minute, then remove from heat, cover, and steep for 2 hours. Strain into a bowl and reserve flowers. In a large pitcher, stir together 2 cups hibiscus mixture, wine, juice, tequila and triple sec. Serve in ice-filled glasses, garnished with reserved flowers and strips of orange zest.
This article originally appeared in the May 2023 issue of Wine Enthusiast magazine. Click here to subscribe today!