Flor de PueblaEdit Post
Contributed by on Feb 22, 2019
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I created this cocktail for National Margarita Day. As random as these various holidays may seem, I do love how they bring lots of people together to play with the same recipe or ingredient. If you check Twitter, Instagram, or your favorite blogs, you're almost certain to find dozens of fantastic margarita recipes. And I'm happy to throw one more into the mix.
For this margarita, I infused blanco tequila with dried hibiscus flowers. This gives it a floral, slightly fruity taste and a beautiful bright pink color. Hibiscus is not as hard to find as you might think. I like getting it from my local natural wellness store, which lets you scoop your own teas and spices. It's great because you don't need much for an infusion. But you can also buy dried hibiscus online. Just a half tablespoon of dried flowers in one cup of your spirit of choice will give you a beautiful infusion overnight.
To give this margarita a bit more depth and spice, I also threw in some Ancho Reyes chili liqueur. This is a surprisingly versatile ingredient that goes with lots of different flavors, but it certainly does shine with agave spirits. If you don't have a bottle, you can still make a more traditional hibiscus margarita by subbing in some triple sec or Cointreau. And if you want to keep it spicy, try adding a few jalapeño slices to your hibiscus infusion. I finished off the drink with a hibiscus-chili salted rim - definitely optional, but a fun touch!
Flor de Puebla2 oz. hibiscus-infused tequila blanco*
3/4 oz. Ancho Reyes
1/2 oz. lime juice
1/2 oz. agave nectar
Hibiscus-chili salt, for rim**
Prepare glass by running a wedge of lime around the rim and dipping it in the salt. Fill the glass with ice. Combine tequila, Ancho Reyes, lime juice, and agave nectar in a shaker with ice and shake until chilled. Strain into the prepared glass and garnish with a few rehydrated hibiscus flowers.
*For hibiscus-infused tequila, combine 1/2 tbsp. of dried hibiscus flowers with 1 cup of tequila in a jar and let sit overnight, shaking occasionally. Strain out the flowers before using.
**For hibiscus-chili salt, crush some hibiscus flowers with a mortar and pestle. Add kosher salt and chili powder (I completely eyeballed the amounts, but maybe 1:2:3 chili:hibiscus:salt). Crush a little more with the pestle to break up the salt and combine the ingredients.