Hibiscus Margarita

This margarita is a fun spin on the Mexican standard and the floral syrup gives it a subtle and unique flavor. Dried hibiscus flowers are easily found online, at a specialty herb store or at a Latin grocery.

3 and 1/2 cups silver tequila
1 and 1/2 cups triple sec or Cointreau
1 and 1/2 cups fresh squeezed lime juice
1 cup hibiscus syrup

For the hibiscus syrup:
2 cups dried hibiscus flowers
4 cups water
1 cup sugar

Boil hibiscus, sugar and water for 25–30 minutes. Strain with a sieve and puree the remaining flowers. Add the flower puree into the liquid and strain with a fine sieve.

For the hibiscus margarita:
Add the tequila, triple sec, lime juice, and hibiscus syrup to the pitcher. Add ice and stir vigorously. Pour into a rocks glass. Optional: Rim glass in salt before serving. Garnish with dried hibiscus petals.

Photo via Flickr user Tate Leyba