Cheers to the weekend, friends! Start your weekend off with this summer-forward (with a little kick) libation. Easy to make, but pretty enough to impress, for any stop-in visitors. I'm not sure if that's as common place anymore, but if not let's bring it back!
+ rose salt (crushed rose buds in salt, or swap for tajin for some spice)
+ 1/4 cup lime juice
+ 1/4 cup lemon juice
+ 2 tbsp fresh orange juice
+ 1/2 cup 21seeds grapefruit hibiscus tequila
+ ice cubes
+ pansy petals (or edible flowers) to garnish
+ optional infused syrup for complexity (we like jalapeño or orange-honey syrup!)
First, make your simple syrup, if using.
Next, get your salt ready on a plate large enough for your glass. Crush the rose buds and mix with sea salt. We love a chunky salt, but more fine salt makes for a better salt rim.
Wet the rim of your glass (we like The Melanie tasting glass!) with a lime or paper towel. Turn your glass upside down and coat with the rose salt.
Combine the orange juice, lime juice, lemon juice, tequila in a pitcher and pour over ice. Garnish with pansies or other edible flowers (please, wash them first!) and serve!
Let us know if you try this cocktail, and how you make it your own!
Kyra & Ryah