Hibiscus Margarita

It’s almost Cinco de Mayo so get your margarita fixings ready. I’ve already posted three margarita recipes on my blog, click on the links for those recipes and pick the one that appeals to you. My all time favorite Scratch Margarita recipe here, my Refreshing Margarita recipe with Suja juice here and my Grapefruit Margarita recipe here. I love all of these recipes, and you’ll see they all have the same basic ingredients, but I wanted to branch out a little and try something new this year. (Click on any blue words in the post for recipes or more information.)

First, make a hibiscus concentrate. If you can find hibiscus flowers that’s great, (available on Amazon) but if not, just pick up a container of natural hibiscus tea at the grocery store. The Republic of Tea is a good brand.

Boil 1 1/2 cups of water

Add 1/4 cup of hibiscus flowers or several tea bags

Let steep for at least 10 minutes until the concentrate is a dark red.

Strain out the flowers and discard. Refrigerate the concentrated tea for up to one week. (I like to store my fresh juices and concentrates in Mason jars.)

To make your drink extra special you can make a hibiscus rimmer for your glass. Grind equal parts sugar and dried hibiscus flowers together with a mortar and pestle. The sugar will help break down the hibiscus petals. Then add salt to taste.

Pour a little Cointreau in a plate to wet the rim of your glass and then dip the glass in your hibiscus rimmer. Fill your glass with ice and set aside.

To make the margarita, combine in a cocktail shaker filled with ice:

1 1/2 oz Patron Silver tequila, or your favorite brand of tequila

1 oz Cointreau

2 oz fresh squeezed lime juice

1 oz hibiscus concentrate

Shake well and strain into your glass with the hibiscus rimmer and ice.

Salud!

For a non-alcoholic drink with the hibiscus concentrate try: 1 oz fresh lemon juice, 1 oz Hibiscus concentrate and 5 ounces of club soda over ice.

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