Hibiscus margarita recipe
A twist on a classic cocktail, with added hibiscus flowers and muddled citrus fruit.
Tip: you can buy hibiscus flowers from specialist online shops including Sous Chef.
Ingredients
- 475 ml boiling water
- 30 ml agave syrup
- 3 lime wedges, plus 1 wedge for garnish
- 2 lemon wedges
- 1 orange wedge
- 60 ml reposado tequila
- 3 mint sprigs, for garnish
- 120 g dried hibiscus flowers
- 16.7 fl oz boiling water
- 1.1 fl oz agave syrup
- 3 lime wedges, plus 1 wedge for garnish
- 2 lemon wedges
- 1 orange wedge
- 2.1 fl oz reposado tequila
- 3 mint sprigs, for garnish
- 4.2 oz dried hibiscus flowers
- 2 cups boiling water
- 0.1 cup agave syrup
- 3 lime wedges, plus 1 wedge for garnish
- 2 lemon wedges
- 1 orange wedge
- 0.3 cup reposado tequila
- 3 mint sprigs, for garnish
- 4.2 oz dried hibiscus flowers
Details
- Cuisine: Tex-Mex
- Recipe Type: Cocktail
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 10 mins
- Serves: 1
Step-by-step
- In a heatproof bowl, combine the hibiscus flowers with the boiling water and let steep for 10 minutes. Strain, pressing the flowers to extract all of the juice, then let cool to room temperature.
- Combine 30ml (1oz) of the cooled tea, the agave syrup and citrus wedges in a cocktail shaker and muddle gently.
- Add the tequila and fill the shaker with ice. Shake vigorously for about 5 seconds.
- Strain into a chilled margarita glass. Garnish with a lime wedge and several mint sprigs.
This recipe is from Cooking in Marfa: Welcome, We’ve Been Expecting You by Virginia Lebermann and Rocky Barnette. Published by Phaidon, £35.
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