Rooibos Tea Paloma
Shot on location by Nikki To
INGREDIENTS
serves 4
200 ml strong-brewed rooibos tea
2 tbsp sugar
180 ml good tequila
300 ml pink grapefruit soda
juice of half a lime
Method
make the rooibos tea using four times the quantity for one serve. brew for 5 minutes only so that it doesn’t get bitter.
strain and combine with sugar until dissolved. set aside to cool.
combine the lime and pink grapefruit soda.
mix the tequila with the rooibos and ice in a cocktail shaker and shake vigorously.
divide tea and tequila mix between four chilled glasses.
top with pink grapefruit and lime mix.
garnish with pomegranate pearls.
for a sweet and spicy frosted rim: before filling the glasses, use the remaining half lime to wipe the rim of each glass, then dip into plate topped with a 1:1 mixture of caster susgar and chilli powder.
RECIPE CREATED IN COLLABORATION WITH breville.