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).
Martha Stewart Living, August 2010
- Prep Time 5 minutes
- Total Time 5 minutes
Yield Makes 10
- <u>Hibiscus Iced Tea</u>
- 1 1/2 cups vodka
- <u>Homemade Sour Mix</u> or 1 cup store-bought sour mix
- 3 tablespoons Cointreau or other orange-flavored liqueur
- Ice cubes
- 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.
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