Raspberry-Hibiscus margarita
2 ounces prepared Raspberry-Hibiscus tea*
2 ounces tequila
1 ounce triple sec
1 teaspoon agave syrup
fresh lime juice
*For every 4 servings, make one cup Raspberry Hibiscus tea, steeping for 5 minutes. Remove tea bag and chill tea.
1. Make Cocktail: Fill a cocktail shaker with ice. Add 3 Tablespoons chilled tea, 3 Tablespoons Tequila, 2 tablespoons triple sec, 1 teaspoon light agave syrup, and the juice from 1 lime. Shake until frost forms on the outside of the shaker.
2. Strain & Serve: Strain into salt/sugar rimmed glass and garnish with a fresh raspberry. Enjoy!
