Tequila Italicus Hibiscus Orange Blossom Recipe

Prepare hibiscus syrup (if not using pre-made)

Combine 1/2 cup dried hibiscus petals (or 1 cup hibiscus tea) with 1 cup sugar and 1 cup water in a small saucepan. Bring to a simmer, stirring until sugar dissolves. Remove from heat, steep 10 minutes, then strain and cool. Keeps refrigerated for up to 2 weeks.

Dry shake (if using egg white)

If using egg white: add 0.5 oz egg white to a cocktail shaker with the tequila, Italicus, hibiscus syrup, lime juice, orange blossom water and orange bitters. Seal and shake vigorously for 12–15 seconds without ice to emulsify and build foam.

Shake with ice

Add a handful of ice cubes to the shaker (or replace shaker contents with fresh ice if you dry-shook). Shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well chilled.

Strain

Double strain the cocktail into a chilled coupe or Nick & Nora glass (or over a large ice cube in a rocks glass if you prefer). Use a fine mesh strainer to remove ice shards and any hibiscus bits.

Spritz: Optionally spritz a tiny amount (a few drops) of orange blossom water on top of the foam for extra aroma (do not overdo — 0.25 tsp in the recipe is enough).

Garnish: Float a dehydrated hibiscus or an orange wheel on the foam (or rest on the rim). Add a single micro mint sprig or a small edible flower for color.

Serve immediately and enjoy. This cocktail balances bright tequila, floral Italicus, tart hibiscus, and delicate orange blossom aromatics.