Hibiscus – Rose Margarita
Makes 1 drink
This is a stunning take on a classic margarita that uses hibiscus for some of the classic citrus tang, with rose adding complexity.
You’ll likely have extra hibiscus sugar left over after making the rim. Try sprinkling it on desserts (especially those featuring fruit) as a finishing touch.
INGREDIENTS
- 2oz of Tequila
- ½oz Lime Juice
- 1/4oz Cointreau
- ½ tsp Sea Salt
- From Hibiscus in Rose Syrup:
- 1 candied Hibiscus Blossom
- 1 tsp Hibiscus Rose Syrup
- Hibiscus Sugar:
- 2 tbsp crushed Dried Hibiscus Blossoms
- 2 tbsp Granulated Sugar
DIRECTIONS
1
Make the Hibiscus Sugar: Grind together the dried hibiscus and granulated sugar in a spice grinder or clean coffee grinder (how to make flavored sugars).
2
Stir the sea salt together with the ½ tsp of the hibiscus sugar.
3
Skewer a candied hibiscus flower.
4
Rim a rocks glass with the sugar & salt mixture.
5
Pour the rose syrup into the glass, then top it with some ice.
6
Fill a shaker half-full with ice.
7
Shake together the tequila, lime juice and Cointreau. Strain over the ice in the glass.
8
Garnish with the skewered hibiscus blossom.
9
Serve, instructing people to stir the syrup on the bottom in to the rest of the drink (with the skewer) before they drink it.