Description
A vibrant and sophisticated twist on the classic margarita, featuring the tart, floral notes of hibiscus balanced with a subtle, smoky heat from chili.
Ingredients
- 1 cup (240ml) 100% agave blanco tequila
- 2 tablespoons dried hibiscus flowers
- 1 small dried chili de árbol (or 1/2 teaspoon crushed red pepper flakes)
Instructions
- In a small saucepan, combine the tequila, hibiscus flowers, and dried chili. Heat over low heat until just warm to the touch (do not simmer). Remove from heat, cover, and let steep for 30 minutes.
- Strain the infused tequila through a fine-mesh sieve into a pitcher or measuring cup, pressing on the solids to extract all the liquid. Discard the hibiscus and chili.
- To the infused tequila, add the lime juice and agave syrup. Stir well to combine.
- Rim two glasses with a lime wedge and dip the rims in chili salt or Tajín.
- Fill the glasses with ice and divide the margarita mixture between them.
- Garnish with a lime wheel and a fresh hibiscus flower if desired. Serve immediately.
Notes
For a stronger hibiscus flavor, steep for up to 1 hour. Adjust the heat level by using more or less chili, or by removing the seeds. The infused tequila can be made ahead and stored in a sealed jar in the refrigerator for up to a week. If you don’t have agave syrup, a simple syrup can be used as a substitute.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 88
- Sugar: 1
- Sodium: 150
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 6
- Cholesterol: 13