The Angel Eyes uses Rosangel hibiscus infused tequila and the vintage liqueur Creme de Violette.
With spring turning into summer — at least in San Diego — it seemed the perfect time for a fresh floral cocktail. I love the complexity and hint of mystery that floral flavors add to cocktails. When they’re used with champagne, the bubbles take those wonderful scents into the air and add another dimension to the experience.
Rosangel is a new hibiscus infused tequila by Gran Centenario that has a subtle floral flavor and just happens to be a gorgeous shade of pink. Jennifer Queen, the head bartender at the hip Mexican restauant La Puerta in San Diego, uses Rosangel and a vintage liqueur called Creme de Violette to craft a seductive champagne cocktail she calls Angel Eyes. If pink, hibiscus flavored tequila strikes your fancy, then check out the gallery of Rosangel recipes like a Rosangel Ruby Fizz from Julier Reiner and other top mixologists from around the nation.
ANGEL EYES
1 ½ oz. Gran Centenario Rosangel Tequila
½ oz. Creme de Violet
½ oz. Agave nectar
4-5 Muddled Blackberries
Squeeze of Lemon
Rosé Champagne
Preparation: Shake all ingredients in a cocktail shaker filled with ice and fine strain into a Champagne flute.
Top with Rosé Champagne and garnish with a sprig of mint.
From Jennifer Queen, La Puerta in downtown San Diego
