friday at five :: hibiscus margarita

Hibiscus Margarita
Steep 1 hibiscus tea bag or 1 tsp. dried hibiscus flowers with 4 oz. hot water for 10 minutes. Discard tea bag and let tea cool. Gently spoon some tea over Margarita, forming a red layer on top. Continue with the Ultimate Margarita recipe below.

FYI: How to Mix the Ultimate Margarita

The level of difficulty is low and the ingredients are few, but paying attention to the details is essential

1. Squeeze it
The single most important ingredient is fresh lime juice. Use any gadget you like–just please don’t twist open a screw cap. For parties, juice the limes ahead and fill a squeeze bottle to keep at the ready.

2. Sweeten up
Notice there’s no triple sec in our recipe? That’s not a typo–and no, you won’t miss it. We prefer light agave syrup for its complementary flavors (and shared origin) with tequila.

3. Go for silver
Always drink tequila made from 100 percent blue agave. It just tastes better. In Margaritas, use only blanco (a.k.a. silver or white) tequilas, which have a peppery, vegetal kick that won’t get buried when mixed. Save your aged reposados for sipping.

4. Take it with a grain of…
Salt brings out the flavor in everything, but too much can be overwhelming. So we only salt halfway around the rim and are careful not to get any in the drink.

5 Comments

  1. Mmm… pinning this to try very soon!

    1. I’m thinking tomorrow, Happy Cinco de Mayo. Cheers!

  2. Whoa! I just had it yesterday, also this morning! I used the dried hibiscus flower, and not the tea bags. 🙂 It was so refreshing! I guess, you can say I’m already addicted to it. LOL.

    1. Sounds like you had a great weekend! Hibiscus and tequila, don’t think it gets much better, especially for breakfast. You go girl!

  3. […] it a couple of months ago, but I hadn’t found the time to try it out yet. When I ran across Sage Atelier’s recipe for a hibiscus margarita based on the Bon Appétit recipe, though, I knew I had to try it out. Hello, […]

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