March 17, 2023

Hibiscus Reposado Tequila Sour

Hibiscus Reposado Tequila Sour

This might be our favorite drink yet! It's light and refreshing but offers the perfect burst of flavor from the hibiscus and agave.

What is Reposado Tequila?

Reposado is a name given to tequila that has been aged in oak barrels for two months to a year. So technically, reposado is a classification, not a type of tequila. Tequila unaged in barrels is referred to as Blanco. The tequila is aged in barrels to mellow out and gain additional flavors absorbed from the barrels. During the aging process, the tequila gains subtle notes of oak, vanilla, caramel, and other spices, depending on the barrel. When tequila is aged more than a year, it moves into the classification of Añejo. Similar to some aged whiskeys and scotches, Añejo is highly regulated and revered. Tequila aged in barrels for over three years is classified as Extra-Añejo, the highest classification of tequila.

If It Grows Together, It Goes Together

There is an old adage in cooking that states: If it grows together, it goes together. If particular vegetation grows close to one another, then the flavors typically pair well in a dish. The reasoning behind that logic is similar to the environmental influences expressed on grapes during the wine-making process. The flavors of the surrounding ecosystem are expressed through the soil and into the plants so the fruits of those plants will have biological similarities that will help their flavors pair on your palate. We used this logic in selecting our complementary flavors for this cocktail.

Reposado Tequila, the featured spirit in this sour, hails from the Mexican state of Jalisco. Jalisco has a subtropical climate and, as a result, is warm year-round. This makes for the perfect environment for the other ingredients in this cocktail, lime, hibiscus, and agave to grow, and why we have nicknamed this cocktail the Jalisco Sour.

Ingredients for Hibiscus Reposado Tequila Sour

  • Reposado Tequila: Reposado is tequila that has been aged in oak barrels for at least two months and up to one year. We like to use Reposado for this drink because it brings just enough oaky flavor to the drink to give it depth but not so much that you lose the other ingredients. You can use blanco tequila instead, or on the flip side, you can make the cocktail with more age and use either Anejo or Extra-Anejo.
  • Hibiscus Liqueur: Hibiscus is a bright red flower that grows in tropical climates and has a floral, almost cranberry-like flavor and tartness. For this drink, we impart hibiscus flavor by using a hibiscus liqueur, but you could use hibiscus syrup instead if you’d like. The hibiscus liqueur we used was Sorel Hibiscus Liqueur, which also has slight notes of clove, cassia, ginger, and nutmeg.
  • Agave Syrup: Seeing how tequila is made from the core of the agave plant, it was only right that we used that same ingredient, processed in a different manner to balance the bite of the reposado and lime and provide a little sweetness. In the event that you don’t have agave syrup, you can replace it with either honey or simple syrup.
  • Lime Juice: Nothing goes with tequila like lime juice. For that very reason, we use lime juice to balance the cocktail and add freshness.
  • Egg White: While it may seem a little unorthodox, egg white is essential here to achieve the perfect viscosity and mouthfeel. When shaken, the egg white froths and creates a foam that aerates and binds the cocktail. While you can leave the egg white out, the cocktail simply won’t be the same without it.
  • Angostura Bitters: This bitters, which is named after the town it was originally made in, is a concentrated alcohol solution that is flavored with various herbs, spices, and extracts. A key component in many cocktails such as Old-Fashioned, Manhattans, and Pisco Sours, the bitters help to balance a cocktail while subtly adding additional flavors.

Tips for Making the Best Hibiscus Reposado Tequila Sour

  1. Shake More than Less: When shaking the cocktail, you want to make sure you incorporate a lot of air into the drink because that is what will give it a nice body and an almost creamy texture. If you are on the fence about whether you have shaken it enough, just go ahead and shake it a little longer.
  2. Taste & Adjust: The flavors could be slightly different depending on the brands you use. Don’t hesitate to taste some of the drink after mixing and adjust the ratios of the ingredients to fit your liking.


Hibiscus Reposado Tequila Sour

This Hibiscus Reposado Tequila Sour features flavors native to Jalisco, Mexico, and has a beautiful hibiscus-red hue and a spumous head, compliments of a shaken egg white.















  • 2 ounces of Reposado tequila
  • ¾ ounce of hibiscus liqueur
  • ¾ ounce of agave syrup
  • ¾ ounce of lime juice
  • 2 pinches of salt
  • 1 egg white
  • 2 dashes of Angostura bitters (garnish)


  1. Add the Reposado, hibiscus liqueur, agave syrup, lime juice, salt, and egg white to a cocktail shaker and dry shake for 15 seconds.
  2. After 15 seconds, add ice to the cocktail and continue shaking for another 15 seconds.
  3. Immediately strain into a coupe glass, or glass of your choosing, and garnish with 2 drops of Angostura bitters, swirled with a toothpick.


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