RECIPE: LEX'S HIBISCUS BLUSHPhoto From bighearttea

Originally Posted On: Tea Cocktail Recipe: Hibiscus Blush | Big Heart Tea Co.


The Big Heart Tea Co. recipes list now includes a cocktail with Blushing-infused Spanish liqueur. Ohhhh yes. Check this mixologist Lex Cameron and her bright, sweet-tart Blushing cocktail recipe.


My name is Lex Cameron (@lexlovescoffee), and I’m a mom and photographer in San Jose, California. I started my blog when my kids were babies, and floundered for years trying to find my niche. A little over a year ago I started making and photographing cocktails as a way to learn some new skills and challenge myself.What originally started out as a simple exercise has turned into a passion. I recently started a new series called Cocktails and Clothes, which is pretty much just an excuse for me to drink a classic cocktail in a fancy outfit.About this recipe:Blushing was the perfect ingredient to use in this cocktail recipe. I wanted to maintain the simplicity of the original cocktail but add the beautiful flavor and color of hibiscus.Working with tea:I love using teas in different aspects of my cocktails because they are so versatile and complex. I really love using Big Heart teas because of the creative blends and high quality ingredients. As an added bonus the teas are so pretty that I often use them as garnishes.



  • Blushing tea (3 tea bags or tablespoons)
  • 2 oz. Highclere London Dry Gin, or gin or choice
  • 3/4 oz. Licor 43 (a fruity, vanilla liquor – sub Tuaca, or vanilla liqueur)
  • 3/4 oz. fresh lemon juice


  1. First, infuse your liqueur. Combine the tea and liqueur in a sealed container, give the mixture a gentle shake, and let sit at room temperature for at least one hour.
  2. Continue gently shaking and tasting the mixture for another hour or two, or until you are satisfied with the flavor. It should taste tart and look pink!
  3. Once your liqueur is infused, place all ingredients in a shaker with ice and shake until chilled.
  4. Pour chilled, over ice if it’s warm where you are



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