A take on the Rozita (Tequila Negroni). Created by Priscilla Leong as an aperitif cocktail for the Cellar Bar (Newmarket, St Kilda).
30ml Hibiscus infused Tequila
25ml Punt e Mes
15ml Honey syrup
3 dashes Hella Citrus bitters
1. Rim a rocks glass with salt.
2. Add all liquor ingredients and syrup in a chilled mixing glass and stir with ice until the right serving dilution.
3. Strain into rocks glass with the salt rim and serve with fresh ice.
4. Squeeze orange zest over the cocktail then discard. This is just to release the orange aromatic oils over the drink for a bright aromatic nose.