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Rosalita Margarita
Instead of the traditional lime or fruit flavors, this margarita uses dried hibiscus flowers to make a flavored syrup that infuses a floral note.
Servings
6
6
Cuisine Type
- mexican
Menu Part
- beverage
Main Ingredient
- Beverage Alcohol
- Fruit
Fonda Restaurant
New York City
Instead of the traditional lime or fruit flavors, this margarita uses dried hibiscus flowers to make a flavored syrup that infuses a floral note.
Ingredients
Hibiscus syrup
1 cup dried hibiscus flowers
1/2 cup sugar
Margaritas
1 cup plus 2 tbsp. tequila
1/2 cup orange-flavored liqueur
1/2 cup fresh lime juice
Ice cubes
Steps
1. Prepare hibiscus Ssyrup: Rinse flowers under running water. In saucepan over high heat, bring 2 cups water to a boil. Add hibiscus flowers and 1/2 cup sugar; reduce heat to medium. Simmer steadily until sugar dissolves and thickens slightly, about 5 minutes.
2. Strain mixture through sieve, discarding solids; let cool. Refrigerate syrup until ready to use.
3. For margaritias: In pitcher, combine tequila, orange-flavored liqueur, lime juice and 1 1/2 cups hibiscus syrup; stir well. Add 2 cups ice cubes; stir 1 minute or until very well blended and some of ice dissolved.
4. To serve, pour mixture into six ice-filled glasses; serve immediately.
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