Created by Raul Yrastorza, courtesy of Cabo Wabo Tequila.
- 1 hibiscus tea bag
- Agave nectar to taste
- Cinnamon stick
- Fresh cilantro or basil
- 3–6 cloves
- 2 oz Cabo Wabo tequila blanco
- 8 oz water
Heat water in a sauce pan or tea kettle until hot, but be careful not to boil. Remove from heat, add one tea bag and three cloves, and steep for 2–3 minutes. In a large glass tea cup, combine Cabo Wabo Tequila with a cinnamon stick, one clove, cilantro and orange slice. Remove tea bag from the hot tea, and pour into mug.