Though wine still holds a special place in my heart, margaritas may just be my favorite drink. So it’s no wonder I keep dreaming up new flavor combinations.
This particular recipe was inspired by a trip to visit friends in D.C. last summer. We went to a bottomless brunch (yes, all you can eat and drink!) at a Mexican restaurant where they served boozy hibiscus agua fresca.
Oh dear – so good. I couldn’t shake the tart, sweet, refreshing beverage from my mind. I had to recreate it. This is my spin.
This drink starts out with the hibiscus tea concentrate made from hibiscus tea, water and your sweetener of choice.
The whole process is quick and painless and yields a gorgeous, deep magenta hibiscus tea concentrate perfect for adding a floral, tart-sweet punch to your favorite cocktails.
The best part about this cocktail besides the fact that it’s tea based and practically health food? THE COLOR.
Can we say happy valentine’s day? Hello hot pink goodness.
I’m just spilling all my secrets today.
This margarita is what dreams are made of. It’s:
Share this drink with friends over tacos on Mexican night – that’s what I did (you’re welcome, friends). Or, mix one up for your favorite Valentine. They’ll be sure to love you forever. Tequila seems to have that effect on people (wink, wink). Cheers, friends!
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- 3 cups filtered water
- 3/4 cup dried hibiscus flowers (find here or at most tea shops)
- 1/4 - 1/2 cup sweetener of choice, or to taste (I used 1/2 agave, 1/2 cane sugar)
- 5-6 ice cubes
- 1/2 cup hibiscus tea concentrate
- 1 large lime, juiced (~3 Tbsp)
- 2 ounces silver tequila (4 Tbsp)
- 1 Tbsp agave nectar (optional)
- To make the hibiscus tea concentrate, bring 3 cups water to a boil, add hibiscus tea, stir, remove from heat and let steep for 30 minutes.
- Strain into a jar or glass container using a fine mesh strainer and add sweetener to taste. I found 1/3 cup was about the right amount, using 1/2 agave nectar, 1/2 cane sugar. Stir to dissolve and let cool.
- To make two margaritas, add ice, cooled hibiscus tea concentrate, lime juice, tequila and 1 Tbsp agave nectar (optional) to a cocktail shaker and shake vigorously to combine.
- Pour over two glasses with ice. We love this oversized ice cube mold for cocktails. Salt or sugar rim is optional. Garnish with lime wedge. If too strong, dilute with a splash of sparkling water.
- Store hibiscus concentrate covered in the fridge for up to 2 weeks, though best when fresh.
*Hibiscus tea concentrate adapted from Bon Appétit