Our locally-grown Hibiscus Tea is both beautiful and beneficial. Loaded with minerals and Vitamin C, it steeps up a tart cup of tea that incredibly refreshing. We used it to create the simple syrup for this margarita. That means this cocktail is healthy...right?
2 oz tequila
2 oz Hibiscus simple syrup
1/2 oz Cointreau
Juice of 1/2 of a lime
Lime Sea Salt & Hibiscus to rim the glass
To make the Hibiscus Simple Syrup: combine 1 cup water with 1 cup sugar and simmer until the sugar dissolves and the syrup reduces a bit - about 5 minutes. Turn off the heat and add 1/4 cup Hibiscus. Allow to steep for 1 hour. Strain and cool.
To rim the glass: Crush 1 tsp Hibiscus leaves in a mortar and pestle. This is a favorite. Combine the Hibiscus with 1 Tbl Lime Sea Salt. Place in a dish. Run a lime wedge around the rim of the class. Dredge in the Hibiscus-Lime Sea Salt combo.
To make the cocktail: Fill a shaker with ice. Add in the tequila, Hibiscus simple syrup, Cointreau and lime juice. Shake and pour into the salt-rimmed glass.