Pink Ranch Water Recipe

Brew hibiscus tea

Steep 1 hibiscus tea bag or 1 tbsp dried hibiscus in 4 oz (120 ml) boiling water for 5 minutes to make a strong concentrate. Strain and chill until cold. You will only use about 1 oz for each cocktail; reserve remainder for another drink or to chill.

Pour pink Himalayan salt onto a small plate. Run the lime wedge around the rim of a highball or Collins glass to moisten the edge, then dip the rim into the salt to create a light pink-salted rim. Fill the glass with ice and set aside.

Add 2 oz Sauza Blanco, 0.5 oz Gran Gala, 0.5 tablespoon agave nectar and 1 oz chilled hibiscus concentrate to a cocktail shaker (or mixing glass).

Fill the shaker with ice (about 1 cup), secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Strain the mixture into the prepared ice-filled, salted-rim glass.

Top with 4 oz chilled pink lemonade, gently stir once with a bar spoon to combine without knocking off the rim salt.

Adjust sweetness: taste and, if desired, add up to 0.25 tbs agave and gently stir to incorporate.

Garnish with a lime wedge on the rim and an optional hibiscus flower or dehydrated lemon wheel. Serve immediately with a straw.