Each Friday, I will post a recipe for my favorite cocktail of the moment. Just a little something to help you make it to the weekend. This week, I’m all about hibiscus! A delicate tropical blossom that packs punch when steeped in a simple syrup. Thankfully, you can find dried hibiscus at most Trader Joe’s or here online at Amazon.
It is still hot as blazes here in Florida, so a margarita really fits the bill on a Friday afternoon. This margarita is best served icy cold with a lime zested rim . It is tart and floral at the same time. Many online recipes call for silver tequila, but use what you like best. A hint of Grand Marnier brings out the citrus notes of this special drink. Steeping the flowers longer will produce a deeper color- I may try a Christmas cocktail with the hibiscus syrup this year since we plan to be in Florida. Happy Friday everyone!
- 3/4 cups dried hibiscus flowers
- 1/2 sugar
- 2 cups water
- 2 limes, zested- save the zest
- Tequila or your choice- I like an aged Anejo Patron
- Grand Marnier
- Margarita salt or super fine sugar
- Large ice cubes
- Combine hibiscus flowers, sugar and water in a small saucepan. Bring to a boil then let flowers steep for 15 minutes. Strain the flowers with a sieve and transfer the now red syrup to a jar . Chill while preparing other ingredients to store syrup in the fridge for up to 2 weeks.
- To assemble the margarita: In a cocktail shaker muddle one lime. Then to the lime in shaker add ice , 2 oz silver tequila, 1 oz of Grand Marnier and 1/2 cup of the hibiscus syrup. Shake well until cocktail shaker is frosted.
- In a rimmed saucer or dish, add zest of one lime to margarita salt ( or sugar if you prefer). Wet the rim of your cocktail glass with a lime wedge. Dip the rim into the zest and salt mixture.
- Carefully add large ice cubes to your cocktail glass so as not to disturb the salted rim. Pour, with a strainer, the hibiscus margarita mixture into cocktail glass and serve.