Hibiscus and Rose Sweet Tea Vodka

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Recipe from mixologist Jeff Josenhans

Grant Grill, 326 Broadway, downtown




The Grant Grill became the signature restaurant of The US Grant in 1951, joining the US Grant Coffee Shop, Rendezvous Cafe and La Cantina Restaurant. Quickly establishing itself as one of San Diego’s premier dining rooms, The Grant Grill became famous as the home of downtown’s movers and shakers, the room where deals were done.



The Grant Grill, San Diego’s original speakeasy, is embracing the seasons with their Flower Seasonal cocktails. One of the new beverages to bloom this season is the Hibiscus and Rose Sweet Tea Vodka. This lovely libation embraces the flavors of the spring and summer with a delightful blend of Tanqueray Sterling vodka, cold-brewed hibiscus-flower tea, rose water, house-made grenadine and fresh-pressed lime. Cheers!



Hibiscus and Rose Sweet Tea Vodka


2 ounces Tanqueray Sterling vodka

2 ounces cold-brewed hibiscus-flower tea

5 ounces rose water

1/2 ounce lime, fresh pressed

1 ounce house-made grenadine (recipe follows)



1. Shake and strain all ingredients, except grenadine, over rocks.

2. Garnish with grenadine.


House-made grenadine

Mix 1/3 ounce each pomegranate juice, orange-flower water and pomegranate molasses with about 100 grams (7/8 cup) of sugar.

Categories: Food & Drink