Ingredients and Methods
To make the rosella tea, combine all of the ingredients in a medium saucepan and bring to the simmer over low heat, stirring occasionally until the sugar dissolves. Gently simmer for 20 minutes. Set aside to cool. Strain through a fine mesh sieve, pressing to extract as much flavour from the fruit as possible.
Pour the blanco tequila, 30 ml of the rosella tea and the pulque into a chilled champagne flute. Top up with champagne and garnish with a fresh riberry or blackberry.
* Store any remaining rosella tea in an airtight container in the refrigerator for up to 3 months.
* Riberries also known as lilly pillies can be sourced frozen from speciality stores or fresh from a bush, if you have access to one.
* Rosella flowers are available frozen or dried from gourmet food stores.