Ingredient Amount Ingredient Name
1 ½ oz. 818 Blanco
¾ oz. Hibiscus Tea
¾ oz. Lime Juice
¼ oz. Rosemary Syrup
1 Pinch of Flaky Sea Salt (Optional)

Tools Of The Trade

  • Jigger
  • Sauce Pan
  • Shaker
  • Strainer
  • Coupe Glass


  1. To make rosemary syrup, combine 1 cup sugar, 1 cup water and several rosemary sprigs in a small saucepan over medium-high heat until the sugar dissolves. Remove from heat, cover and steep for 30 minutes, then strain out all solids and let cool.
  2. To make hibiscus tea, bring 1 cup water and 1 oz dried hibiscus flowers to a boil, steep for three minutes or more to taste. Strain out all solids and let cool. (Note: Store-bought or premade hibiscus tea and rosemary syrup are also fine).
  3. Combine ingredients except for salt and shake over ice.
  4. Strain and serve into a coupe glass with ice and top with a pinch of flaky sea salt.
  5. Garnish with a hibiscus flower and/or a sprig of rosemary.

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