This bright floral cocktail is perfect for the winter blues when you are dreaming of a Mexican white sandy beaches. I make a hibiscus syrup with dried hibiscus flowers, sugar and water. Add a splash to tequila, lime juice and Cointreau for a margarita bursting with sunshine. You can find dried hibiscus at most Trader Joe’s or here online at Amazon.
It is can be 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 Cointreau brings out the citrus notes of this special drink. Steeping the flowers longer will produce a deeper color.
1 cup dried Hibiscus flowers
1 cup sugar
1 cup water
1 oz Grand Marnier
2 oz tequila
juice of one lime
mint leaves for garnish
1/4 cup margarita salt
- In a small saucepan, combine 1 cup sugar, hibiscus flowers and water. Bring to a boil, reduce heat and let simmer for 15 minutes until the sugar is dissolved and the syrup is deep pink. Pour into a glass jar and chill at least 1 hour. The syrup keeps in the fridge for up to two weeks.
- In a rocks glass, moistened the rim with lime juice. Combine salt and lime zest. Dip the rim of the glass into the salt mixture. Carefully add ice to the glass.
- In a cocktail shaker, combine ice, juice of 1 lime, 1 oz Cointreau, 1 oz of the hibiscus syrup and 2oz of tequila. Shake until the cocktail shaker is frosted over- about 15 seconds. Strain and pour over salt rimmed glass.
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