Hibiscus Tequila Cooler Recipes

Steps:

• Place the hibiscus tea, tequila, superfine sugar, lemon juice, lime juice and orange juice in a shaker with ice. Shake vigorously and pour in a rocks glass filled with ice. Garnish with a lime wedge and enjoy.

Steps:

• Stir the tequila, lemon juice, lime juice and agave in a large pitcher until completely combined. Chill until ready to serve.
• To serve, stir ice and lemon and lime slices into the pitcher. Pour over ice-filled rocks glasses and top with some of the lemon and lime slices.

Steps:

• Combine water, hibiscus petals, cinnamon, clove, allspice, and nutmeg in a medium pot. Bring to a boil over high heat. Reduce heat and simmer for 1 1/2 hours.
• Remove from heat and stir in sugar until dissolved, about 1 minute. Cool syrup to room temperature, about 1 hour. Refrigerate until ready to use.
• Make hibiscus coolers by filling 10 glasses with ice. Pour 3 fluid ounces hibiscus syrup into each glass; top with 8 fluid ounces sparkling water. Squeeze 1 lime wedge into each glass.

Steps:

• Muddle the strawberries with the lemon slices, mint, and agave syrup in a large pitcher. Add the tequila and stir well. Pour over rocks glasses filled with crushed ice. Top each glass with club soda and garnish with mint leaves before serving.

Steps:

• Prepare a vegetable juicer (or blender if unavailable). Run the pineapple, limes and cucumber through the juicer, letting all the juices combine. Pour the tequila into a cocktail shaker or pitcher, and then add the juices, ice, agave and salt. Shake or stir vigorously until chilled. Line up 4 tall Tom Collins glasses filled with ice, and pour the tequila cooler over. Serve with straws and cucumber slices for garnish.