Hibiscus Margarita

Ingredients

Hibiscus Syrup:

1 ¼ cup water

8-10 dried hibiscus flowers

1 cup cane sugar

Hibiscus Margarita:

Sugar rim: 1 teaspoon agave syrup, 1 tablespoon turbinado sugar (or cane sugar)

Ice

1 ½ oz Reposado tequila

½ oz Cointreau (or another orange liqueur)

1 oz freshly squeezed lime juice

½-1 oz hibiscus syrup

1-2 dashes of hibiscus bitters (optional)

Garnish: lime slices, dehydrated lime

Instructions

Hibiscus Syrup

In a small saucepan, bring the water to a boil. 

Take off the heat and add dried hibiscus flowers and let the tea steep for 10-15 minutes. 

Take the hibiscus flowers out (if they’re broken up, use a fine mesh strainer. 

Add cane sugar to the hibiscus tea and bring to a boil. Lower the heat and simmer for 10 minutes.

Allow the syrup to cool slightly before transferring to an airtight glass jar. Store in the fridge for up to 2 weeks.

Hibiscus Margarita

Prep your glass by brushing agave syrup around the rim and dipping it in sugar. Fill the glass with ice and set aside.

Into a cocktail shaker add tequila, Cointreau, lime juice, hibiscus syrup, and hibiscus bitters.

Add a handful of ice and shake vigorously for a few seconds.

Strain the margarita into your prepared glass and garnish with a slice of lime and dried hibiscus if desired.