Recipe: Hibiscus Margarita

Recipe: Hibiscus Margarita

by Elizabeth Karmel

I have personally made many cocktails with brewed tea over the years, but infusing the blanco tequila with tea bags is a game changer. The hibiscus, in this case, is not diluted with water or sugar. The technique makes an exceptional hibiscus margarita and the alcohol is a perfect vehicle for the infusion. If hibiscus isn’t your thing, you could do this with different fruity tea bags, a zesty orange or sweet raspberry would also make a refreshing margarita.

Makes 2 drinks

4 ounces favorite 100% blue agave blanco tequila
tea bags of pure hibiscus—not a mix
ounces agave syrup
ounces fresh lime juice

Infuse the tequila with a hibiscus tea bag for 2-3 minutes or until deeply colored. Make the agave syrup by mixing ¼ cup agave nectar and ¼ cup filtered water (if making a bigger batch, just be sure to use equal parts). Mix until dissolved and refrigerate until cold or up to two weeks.

 Add all of the ingredients to the cocktail shaker, add ice, shake and strain into cocktail glasses. Garnish with fresh lime.