You’ll find the fruity, floral twist of this Rosa Michelada, Mexican beer based cocktail to be a true summer sipper. Guava pureé and hibiscus simple syrup combined with ice cold beer deliver a subtly sweet flavor in this recipe from our friends at Round Corner Cantina.
Rosa Michelada Recipe
Ingredients
2 oz Guava Pureé
1 oz Hibiscus Syrup (recipe below)
5 oz Fresh Squeezed Lemon Juice
lemon wheel and tamarind candy for garnish
Instructions
- Fill a glass halfway with ice.
- Add guava pureé, hibiscus syrup, and lemon juice to the glass.
- Top with your favorite ice cold Mexican beer, n/a beer, seltzer or Topo Chico Strawberry Guava Hard Seltzer.
- Garnish with lemon Wheel and optional tamarind candy.
Hibiscus Syrup Recipe
makes 2.5 cups
Ingredients
5 cup dried hibiscus flowers
1 cup water
1.5 cups sugar
Instructions
- Combine all ingredients into a saucepan and bring to a boil.
- Remove from heat and let cool
- Once the syrup cools to room temperature, strain and store in a glass jar in the refrigerator.
Recipe by Round Corner Cantina / Styling by Anna Calabrese / Photography by Dave Bryce
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