Hibiscus Margarita
- Level: Easy
- Yield: 16-20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 259
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 31
- Dietary Fiber
- 0
- Sugar
- 28
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 4
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
Ingredients
Hibiscus syrup:
2 cups sugar
2 cups water
1/4 cup dried hibiscus flowers (see cook's note)
2 -inch piece fresh ginger, unpeeled and sliced
Cocktail:
4 cups white tequila
2 cups freshly squeezed lime juice, strained
1 cup orange liqueur, such as Triple Sec
Cubed ice, as needed
Thinly sliced lime, for garnish
Directions
- For the syrup: Put the sugar, water, hibiscus flowers, and ginger in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Remove from the heat and set aside to steep for 30 minutes. Strain and refrigerate until chilled.
- To make the cocktail: Combine the tequila, 2 cups of the hibiscus syrup, lime juice, and orange liqueur in a large pitcher. (The vampiro can be made up to this point a day ahead and refrigerated.)
- To serve, fill a cocktail shaker half way with ice, add the some of the vampiro and shake until chilled. Strain and serve straight-up in a cocktail glass garnished with lime slices. Alternatively, serve over ice in a rocks glass.
Cook’s Note
Hibiscus flowers can be found in most Latin markets and is often labeled by its Jamaican name Sorrel.