Minted Hibiscus & Raspberry Cocktail

minted raspberry cocktail


  • 8 cups water
  • 3 cups raspberries
  • 1/4 cup coarsely chopped fresh mint, plus leaves for garnish
  • 6 hibiscus tea bags or 6 Tbs. hibiscus flowers
  • 3/4 cup sugar
  • 2 cups silver tequila
  • 1/2 cup Grand Marnier
  • 1/2 cup fresh lime juice
  • Ice as needed


In a large saucepan over high heat, bring the water to a boil. Add 2 cups of the raspberries, the chopped mint and the tea bags. Remove from the heat and let stand at room temperature for 1 hour.

Remove and discard the tea bags and strain the mixture through a fine-mesh sieve into a large pitcher. Discard the solids. Add the sugar, tequila, Grand Marnier and lime juice and stir to combine. Refrigerate for at least 1 hour before serving.

Pour into ice-filled glasses. Garnish with the remaining 1 cup raspberries and mint leaves and serve immediately. Serves 6 to 8.


Recipe courtesy of Williams-Sonoma

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Carlee Krtolica
Carlee Krtolica