Deseran’s favorite gulp on a hot day is a tea made of dried hibiscus flowers, a traditional ingredient in Mexico, which locals can find at Mexican markets and specialty stores like Rainbow Grocery. “They impart a mild tartness and make a cocktail light and thirst-quenching,” she says. “If you're being an upstanding citizen and not serving alcohol due to park regulations, just eliminate the tequila." Temper the sweetness with water, either flat or sparkling.
1 ounce hibiscus tea*
2 ounces blanco tequila
1 ½ ounces freshly squeezed lime juice
1 ounce agave nectar
Wet the rim of a glass and dip it in kosher salt. Add ice. Place all ingredients in a shaker and shake well. Strain into a glass and serve.
*To make 4 cups of hibiscus tea, boil ½ cup of dried hibiscus flowers with 4 cups of water for 30 minutes. Strain the flowers and add 2 tablespoons of sugar. Let cool. Serves 1.
Recipe courtesy of Tacolicious
Photographed by Anna-Alexia Basile