Hibiscus iced tea takes the place of cranberry juice, giving these pink drinks a deep ruby hue. This recipe is adapted from Jennifer Trainer Thompson's "Caribbean Cocktails" (Ten Speed; 2003).
- Total Time:
- Yield: Makes 10
Photography: Petrina Tinslay
Source: Martha Stewart Living, August 2010
Mix together iced tea, vodka, sour mix, and Cointreau in a large pitcher. Working in batches, transfer mixture to an ice-filled cocktail shaker, and shake well; strain into martini glasses.