This drink by Adrian Lindsay is served at a Juneteenth celebration hosted by chef Ricky Moore in Durham, North Carolina.

It’s a delectable blend of herbs, spices, flowers and other botanicals. Iced Hibiscus tea, blended with spices and flowers such as chamomile and blue pea cornflower, is a personal favorite.

Add the tequila, Curaçao, hibiscus syrup and lime juice to a shaker filled with ice and shake until chilled. Strain into the chilled, ice-filled rocks glass. Garnish with a lime wheel.