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Charbandos is a drink made with jamaica (hibiscus) flowers, pineapple juice, tequila and jalapeno peppers. Its pretty, tasty and has a little kick from the hot pepper. If you've never had Agua de Jamaica (the non-alcoholic drink) then please read our recipe and article.

Drink History
We found this recipe in the Southwest Airlines magazine on our way back from the 2008 Gourmet Products and Housewares show in Las Vegas. The story goes that chef Jonathan McDonald of the Snackbar restaurant in Philadelphia named the drink after Juan "Charbandos" Hernandez a member of the kitchen staff. It seems Juan introduced the chef to the Mexican favorite Agua de Jamaica. The chef created this drink by making a reduction of the jamaica (hibiscus flower) drink then added tequila, pineapple juice and a slice of jalapeno chile.
  • PrepN/A |
  • TotalN/A |
  • ServesMakes 1 Cocktail


    • 4 tablespoons jamaica (dried hibiscus flowers)
    • 1 cup water
    • 6 ounces granulated sugar
    • 1 ounce fresh pineapple juice
    • 6 ounces blanco tequila
    • 1 slice fresh japalpeno chile pepper


Combine the jamaica, water and sugar in a saucepan and heat to just under a boil. Simmer gently until the liquid is syrupy and infused with the red hibiscus color, about 45 minutes. Strain this liquid through a coffee filter and allow to cool. The liquid can be stored, refrigerated for several days.

In an ice filled shaker, combine tequila, pineapple juice, and three ounces of the cooled jamaica syrup. Shake well and strain into a martini glass. Float the jalapeno slice on top.

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