The cocktail of the day comes courtesy of Williams-Sonoma, who we are now following on Pinterest. This refreshing cocktail would be perfection with a Southern style lunch (hello spiked sweet tea!). Cornbread with loads of fresh whipped butter and honey, fried catfish, a fresh bean salad and a big ole berry cobbler to round it out. Enjoy the recipe y'all.
'Minted Hibiscus and Raspberry'
Ingredients:
8 cups water
3 cups raspberries
1/4 cup coarsely chopped fresh mint, plus leaves for garnish
6 hibiscus tea bags or 6 Tbs. hibiscus flowers
3/4 cup sugar
2 cups silver tequila
1/2 cup Grand Marnier
1/2 cup fresh lime juice
Ice as needed
Directions:
In a large saucepan over high heat, bring the water to a boil. Add 2 cups of the raspberries, the chopped mint and the tea bags. Remove from the heat and let stand at room temperature for 1 hour.
Remove and discard the tea bags and strain the mixture through a fine-mesh sieve into a large pitcher. Discard the solids. Add the sugar, tequila, Grand Marnier and lime juice and stir to combine. Refrigerate for at least 1 hour before serving.
Pour into ice-filled glasses. Garnish with the remaining 1 cup raspberries and mint leaves and serve immediately. Serves 6 to 8.
In a large saucepan over high heat, bring the water to a boil. Add 2 cups of the raspberries, the chopped mint and the tea bags. Remove from the heat and let stand at room temperature for 1 hour.
Remove and discard the tea bags and strain the mixture through a fine-mesh sieve into a large pitcher. Discard the solids. Add the sugar, tequila, Grand Marnier and lime juice and stir to combine. Refrigerate for at least 1 hour before serving.
Pour into ice-filled glasses. Garnish with the remaining 1 cup raspberries and mint leaves and serve immediately. Serves 6 to 8.
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