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Rosangel Brings the Hibiscus. Just Don't Mix It.

By Chuck Sudo in Food on Aug 4, 2009 7:20PM

A couple weeks back Rob and I attended a tasting of Rosangel, a new infused tequila from the makers of Gran Centenario, at Nacional 27. Rosangel takes Gran Centenario's reposado tequila — aged for 60 days in port barrels — and then is infused using hibiscus flowers. The result is a pinkish-colored tequila with the faintest sweetness imparted to it from the flower petals.

Spirit Journal editor/publisher F. Paul Pacult has been making rounds across the country touting the merits of Rosangel and his charm offensive was on full display at Nacional 27. Unfortunately, the cocktails created for the tasting by Adam Seger and Violet Hour's Jane Lopes required heavy bitters that overpowered the flavors from both the hibiscus and agave. Rob and I agreed that Rosangel tasted great on its own and, if we were to sully it as a cocktail base, to keep it simple with seltzer, lime, or maybe with some lighter aqua frescas. With humidity finally hitting us in the face this week, Rosangel on the rocks can make for a nice bracing drink. Definitely not a manly-looking tequila, but like anything coming from agave, it gets the job done.