recipe & photo credit: Cook Eat Live Vegetarian
This cocktail will definitely get you thinking of a tropical escape for Spring Break!
We recommend making it with Stash Ruby Hibiscus Herbal Tea.
Pink Hibiscus Flirtini
about 150 ml brewed, strained hibiscus & rosehip tea, left to cool
2 or 3 shots vodka
a handful of ice
Put your glasses in the freezer to chill. Put the ice in a cocktail shaker along with the strained, cooled tea and the vodka. Shake well and pour into the chilled glasses. Top with chilled cava. Serve immediately.