Raspberry Bourbon Sangria
Chambord, bourbon and fresh grapefruit juice shaken with mint and a spiced hibiscus tea, then served over ice in a wine glass.
Ingredients
For the Hibiscus Tea
- 9 ounces hot water
- 3 hibiscus tea bags or 1/2 ounce dried hibiscus flowers, measured by volume
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
For the Cocktail
- 2 ounces Chambord liqueur
- 1 ounce Old Forester 100 bourbon
- 1 ounce fresh grapefruit juice
- 3/4 ounce hibiscus tea from above, cooled
- 3 mint leaves
- ice
- grapefruit slices and a mint sprig for garnish
Instructions
Make the Hibiscus Tea
- Combine the hot water, hibiscus tea bags, salt and black pepper. Cover and steep for 20 minutes.
- Strain through a fine-mesh strainer and let the tea cool.
Make the Cocktail
- Rip the mint leaves into small pieces and drop them into a shaker tin.
- Add the Chambord, bourbon, grapefruit juice, 3/4 ounce of the hibiscus tea and ice. Shake well.
- Double strain into a wine glass over fresh ice. Garnish with grapefruit slices and a mint sprig.
Notes
The hibiscus tea makes 9 ounces, enough for up to 12 cocktails. Let it cool before it goes into the shaker.