Hibiscus Mezcal Margarita Recipes

HIBISCUS MEZCAL MARGARITA

Steps:

• Whisk the sugar and water in a small saucepan until sugar dissolves. Bring to a simmer, then turn off the heat and add the teabags (or hibiscus flowers). Let steep 20 minutes. Remove teabags or pour through a strainer. Cool syrup completely in the refrigerator until cold. Makes enough for 4 drinks.
• Put about 2 tablespoons salt on a small plate. Run the flesh of a lime wedge over the rim of a glass, then turn the glass upside down on the salt, turning the glass to coat the rim. Fill the glass with ice.
• Pour the mezcal, lime juice and Hibiscus Syrup in an ice-filled cocktail shaker. Shake or stir vigorously until well mixed. Pour over the ice-filled glass. Garnish with a slice of lime. Cheers!

HIBISCUS BERRY MEZCAL GINGER MARGARITA COCKTAIL RECIPE

Steps:

• Make The Hibiscus Berry Syrup: Combine the berries, water, and sugar in a small saucepan, use the back of a spoon to mash up the berries, and bring to a boil over high heat. Once the mixture boils, remove from heat and let steep until berry flavors come through, about 10 minutes. Add the tea and steep for 5 to 7 minutes, until the tart hibiscus flavor is apparent. Strain and press on the berry mixture to release juices. Set aside to cool slightly before using.
• Crush The Ice: Wrap a few handfuls of ice cubes in a clean towel or ice crusher bag and, using a mallet, rolling pin, or muddler, tap until all the ice is broken up and crushed (you want a mix of ice sizes from pea sized to snowlike).
• Make One Margarita: To make the margarita, combine the mezcal, 1 1/2 ounces hibiscus berry syrup, the lime juice, agave, and ginger liqueur in a cocktail shaker and fill with ice. Shake well until chilled and frosty, about 15 to 20 seconds. Strain the margarita into a rocks glass filled with crushed ice. Garnish with a few raspberries and serve.

PINEAPPLE-HIBISCUS TEQUILA PUNCH COCKTAIL RECIPE

Steps:

• Bring sugar and 1 cup water to a boil in a medium saucepan and cook, stirring, until sugar dissolves, about 3 minutes. Add pineapple, reduce heat, and simmer 10 minutes. Remove from heat and let sit 30 minutes to infuse syrup with pineapple flavor. Strain into a small bowl; stir in vinegar. Cover and chill shrub until cold, about 30 minutes. Cover and chill pineapple pieces until ready to use.
• Meanwhile, place hibiscus in a small bowl and pour 1 1/4 cups boiling water over. Cover and let steep 10 minutes. Strain tea into an airtight container; discard flowers. Cover tea and chill until cold, about 30 minutes.
• Set aside 8 slices jalapeño and 8 pieces pineapple for serving. Stir mint, lime wheels, tequila, lime juice, remaining jalapeño and pineapple, 1 cup shrub, and 1 cup tea in a large pitcher and chill at least 1 hour.
• Serve in ice-filled rocks glasses garnished with reserved jalapeño slices and pineapple pieces.
• Cocktail can be mixed 6 hours ahead. Keep chilled.