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Rubí Rosa

  • 1 1/2 oz. Silver Tequila
  • 1 oz. Hibiscus Bitter and Cloves Scent
  • 1/2 oz. Rose Syrup
  • 1/2 oz. Campari Bitters (orange peel)

Refreshed Pour the ingredients into the previously cooled glass (mixing glass), let it chill for 15 seconds. Strain and serve in a glass.

  • 100 gr Hibiscus
  • 20 gr Cloves
  • 500 ml of boiling water
    Let the hibiscus and cloves rest in the hot water for 20 minutes. Then strain and use the extract the exact quantity to prepare the cocktail.