Hibiscus Margarita

Categories:

beverages
cocktails
summer
cinco de mayo
hispanic heritage month
Organic Raw Cane
hibiscus margarita

Shake up the classic margarita with tart-yet-sweet hibiscus, smoked sea salt, and the slight molasses flavor of C&H® Organic Raw Cane Sugar. Perfect for Taco Tuesday or any other day of the week. 

Prep Time
5
minutes
Cook Time
10
minutes
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Ingredients
Yields
2 drinks
For the hibiscus simple syrup
  • ½ cup Dried hibiscus flowers
  • ¾ cup C&H® Organic Raw Cane Sugar
  • ¾ cup Water 
For the rim
  • 1 tablespoon C&H® Organic Raw Cane Sugar
  • 1 tablespoon Smoked sea salt  
For the margarita
  • 4 ounces Tequila of choice
  • 2 ounces Lime juice, freshly squeezed
  • 2 ounces Hibiscus simple syrup
  • 1 ounce Orange liqueur of choice
  • Ice
  • Lime slices, as garnish
Instructions

Step 1
Prepare the simple syrup. In a small saucepan, bring hibiscus flowers, sugar and water to a boil. Stir constantly until sugar dissolves. Reduce heat, and simmer for 6 to 8 minutes. Remove from heat and cool completely. Strain the flowers from the syrup and discard.

Step 2 
Mix sugar and salt and place in a shallow plate. Run a lime wedge around the rim of two glasses. Dip the rim of the glasses into the sugar-salt mixture. Shake excess. Set aside.

Step 3
Add tequila, lime juice, hibiscus simple syrup, orange liqueur, and ice into a shaker. Shake for 15 seconds.

Step 4
Pour mixture into the rimmed glasses. Fill with ice. Garnish with lime slices.