Hibiscus Margaritas are my new favourite drink this summer thanks to a recent press trip I was on to California. While there I had one of the best meals of my life at Santo Mezcal in Santa Barbara. Check out this queso fundido. Drool worthy right?
Of course, every great meal should come with great drinks, and the Hibiscus Margarita at Santo Mezcal did not disappoint. Pretty and refreshing, I fell in love with this drink and knew that I’d have to do my best to replicate it at home.
As it turns out, it’s much easier to make Hibiscus Margaritas than I thought. I now keep a jar of the infused tequila in my refrigerator for emergency situations; like any random Wednesday night. This margarita is perfect frozen or shaken. Here’s how to make it.
How to Make Hibiscus Margaritas
Gather the goods. You’ll need a decent silver tequila (I like Hornitos), triple sec, agave syrup, dried hibiscus flowers and lime.
Pour tequila into a medium saucepan and heat slowly to a temperature of 160F. Do not, I repeat, DO NOT, let the tequila get any hotter than that or else you could burn off alcohol and then what’s the point of this whole exercise, am I right?
Once your tequila is at 160F, turn off heat and add a cup and half of dried hibiscus flowers to the pot and cover. Let it steep for 15 minutes and then drain through a sieve into a large glass container. At this point, you can transfer and refrigerate for up to two weeks in the fridge. Ooooh, that’s a good one. I crack me up sometimes because we all know this isn’t making it two weeks. Onwards.
Once your hibiscus tequila has cooled, add agave syrup, lime juice, and triple sec and shake baby, shake over ice, and pour strained drink into a glass and add a slice of lime.
Word to the wise. The hibiscus tequila stains, so I highly recommend avoiding white, and maybe even wearing an apron when making these.
Now if you have a Margaritaville Machine, then you can make a frozen version of these, which are equally delish.
Pour tequila into a medium saucepan and heat to 160F using a thermometer.
Remove from heat and add hibiscus flowers, covering, and steep for 15 minutes.
Pour tequila mixture through sieve into heat proof container, and discard hibiscus flowers. Cool mixture completely in fridge.
Once cooled, add agave syrup, lime juice, and triple sec in a pitcher.
Pour over ice (you are your own liquor control board, how much you pour is up to you) and serve OR add to Margaritaville machine and blend.
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