The Spicy Hibiscus
Hibiscus tea brings floral notes while jalapeño slices pack a punch in this tart and spicy sipper.
2 oz. hibiscus-tea infused PAU Maui Vodka
¾ oz. blood orange juice
½ oz. fresh lemon juice
½ oz. simple syrup
2 jalapeño slices (or more for spicier)
Garnish: blood orange slice or round
Add all ingredients to a shaker with ice. Shake well, then strain into a rocks glass of ice. Garnish with a blood orange slice.
To infuse vodka, add one hibiscus tea bag to one cup of PAU Maui Vodka a day before service (makes 4 cocktails).
In a hurry? Instead of infusing the vodka, use ¼ oz hibiscus puree/syrup per cocktail instead.
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