Rosella Royale

In Mexico the rosella, also known as the wild hibiscus flower, is referred to as the flor de Jamaica. The growing interest in foraged foods has reminded us that there are so many new and interesting wild foods.

The Australian riberry, also known as lilly pilly, is one of these. Red currants would make a great substitute. This refreshing aperitif is a great way to start an evening. Made with tequila blanco, homemade rosella tea and crowned with Champagne and native berries this is the perfect summer drink!

Rosella Royale

Ingredients and Methods

2 min
20 min


  • 30ml Blanco tequila
  • 30ml Rosella tea
  • 10ml Pulque
  • some French champagne, chilled
  • some riberries or blackberries, to garnish

For the rosella tea

  • 250g sugar
  • 250ml water
  • 125g split rosella (flowers)
  • 125g riberries or frozen blackberries
  • 1 cinnamon stick
  • ½ ginger bulb, peeled & sliced


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.

Chef Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)

here to view all of Chef Paul Wilson's recipes.

Paul Wilson

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