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.