Hibiscus blossoms give this cocktail its brilliant pink colour and tangy flavour. Whip up a pitcher to celebrate Cinqo de Mayo, or just for the heck of it. (It's always 5 o'clock somewhere, right?)
- 4 cups water
- 1 cup sugar
- 1 stick cinnamon, about 3" long
- 3 slices fresh ginger, about 1/2" thick
- 4 whole cloves
- 3/4 cup dried hibiscus blossoms (flor de jamaica)
- 2 tbsp lime juice
- 1 cup hibiscus syrup
- 1 cup cold water
- 1 cup tequila blanco
- 1/2 cup orange liqueur (like Triple Sec or Grand Marnier)
- 1/2 cup fresh squeezed lime juice
- Lime slices, for garnish
Make the Hibiscus Syrup (up to 1 week ahead):
- In a small saucepan set over high heat, combine 2 cups of water with sugar, cinnamon stick, ginger slices and cloves. Bring to a simmer and cook, stirring constantly, for about 5 minutes or until the sugar is completely dissolved.
- Remove from heat, and stir in the hibiscus blossoms. Cover and let steep for 30 minutes, or until the syrup is a brilliant shade of dark red. Strain through a fine mesh strainer into a 1-litre glass jar. Stir in the lime juice and remaining 2 cups water, and refrigerate until ready to use.
Prepare the Margaritas:
- Fill a glass pitcher about halfway with ice. Add the syrup, water, tequila, orange liqueur, and lime juice. Stir until combined, and serve immediately over more ice.
Leftover syrup can be used to make agua de jamaica - simply dilute one-to-one with cold water (flat or sparkling) and add a spritz of fresh lime juice.
- Category: Drink