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CIA FOODIES


Hibiscus Margarita

Makes 1 serving This isn't your every day margarita! Dried hibiscus is used to make tea in Mexico and the Caribbean, and we love it for its floral, slightly tart flavor. It's perfect as the base of a margarita that is a touch sour and just sweet enough to be refreshing. This recipes makes one cocktail, but you can certainly make it as one big batch for parties. Note: Make hibiscus water by combining 2 cups of water with 2/3 cur of dried hibiscus flowers. Let soak 4 hours or up to overnight. Drain in a fine

Ingredients

  • 1 lime wedge, for preparing glasses (optional)
  • Smoked salt, for the rim of the glass (optional)
  • 2 ounces hibiscus water (see note)
  • 1 ounce mescal
  • 1 ounce honey liqueur
  • 1/2 ounce orange liqueur
  • 1 ounce agave syrup
  • 1/2 ounce freshly squeezed lime juice
  • Sliced limes, for garnish

Directions

  1. Prepare a tall glass by wiping the lime wedge around the top rim. Dip the rim of the glass in smoked salt, fill with ice, and set aside.
  2. In a cocktail shaker filled with ice, combine the hibiscus water, mescal, honey liqueur, orange liqueur, agave syrup and lime juice. Shake vigorously, and then strain into the prepared glass. Garnish with lime and vanilla beans, if using, before serving.

Copyright © 2019 The Culinary Institute of America

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