It finally feel like spring has arrived and what better way to celebrate than with a fun cocktail. Try these hibiscus margaritas, courtesy of the minimalist baker, for an unusual twist on a classic favorite.
HIBISCUS TEA CONCENTRATE
- 3/4 cup dried hibiscus flowers, these can be found at most tea shops
- 1/4 – 1/2 cup sugar
- 3 cups of water
FOR 2 MARGARITAS
- 5-6 ice cubes
- 1/2 cup hibiscus tea concentrate
- 1 large lime
- 2 ounces silver tequila (2 ounces equals ~4 Tbsp)
- 1 Tbsp agave nectar (optional)
To make the hibiscus tea concentrate, bring 3 cups water to a boil, add hibiscus tea, stir, remove from heat and let steep for 30 minutes.
Strain into a jar or glass container using a fine mesh strainer and add sweetener to taste. Stir to dissolve and let cool.
To make two margaritas, add ice, cooled hibiscus tea concentrate, lime juice, tequila and 1 Tbsp agave nectar to a cocktail shaker and shake vigorously to combine.
Pour over two glasses with ice. Salt or sugar rim is optional. Garnish with lime wedge. If too strong, dilute with a splash of sparkling water.
- Store hibiscus concentrate covered in the fridge for up to 2 weeks, though best when fresh.