A Hibiscus Margarita with Mezcal offers a delightful twist on the classic margarita, featuring the smoky flavor of mezcal and the tart, floral notes of hibiscus.
- 2 oz (60 ml) Mezcal Joven (you can also use a mix of tequila and mezcal, 1 oz each, if you prefer a milder smoky flavor)
- 1 oz (30 ml) hibiscus syrup (see instructions below for homemade hibiscus syrup)
- 1 oz (30 ml) fresh lime juice
- 1/2 oz (15 ml) Cointreau or triple sec
- Salt and dried hibiscus flowers for rimming the glass (optional)
- Lime wheel or wedge for garnish
- Hibiscus flower for garnish (optional)
Instructions for Hibiscus Syrup:
- In a saucepan, combine 1 cup (240 ml) water, 1 cup (200 g) sugar, and 1 cup (40 g) dried hibiscus flowers.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Remove the saucepan from the heat and let the mixture cool down.
- Strain the syrup to remove the hibiscus flowers and store the syrup in an airtight container in the refrigerator. The syrup should keep for up to 2 weeks.
Instructions for Hibiscus Margarita with Mezcal:
- Prepare the glass by rubbing a lime wedge around the rim, then dipping it in a mixture of salt and crushed dried hibiscus flowers.
- Fill a cocktail shaker with ice.
- Add the mezcal, hibiscus syrup, lime juice, and Cointreau or triple sec to the shaker.
- Shake vigorously for about 10-15 seconds to combine and chill the ingredients.
- Strain the mixture into the prepared glass filled with ice.
- Garnish with a lime wheel or wedge, and an optional hibiscus flower.
Savor the unique flavors and stunning appearance of your Hibiscus Margarita!