Hibiscus Tequila Cocktail

• servings: 2 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

1 cup sugar (white)

1 cup water

1/2 cup Hibiscus flowers, dried

1/2 cup Tequila (Reposado, recommend Centenario)

6 tbsp Hibiscus syrup

6 tbsp lime juice (fresh squeezed)

2 tbsp Tajin seasoning (or Kosher, Sea Salt, course ground)

Lime slices (garnish)

Hibiscus flowers (leftover steeped flowers from syrup (optional)

Directions

Hibiscus Syrup

In a small pot, combine water, sugar and Hibiscus flowers. Stir and bring to a low boil.

Boil for just a few minutes until all the sugar is dissolved.

Turn burner off and allow to cool. Strain Hibiscus flowers from liquid.

I keep the steeped flowers for garnish in my drinks. I place them in a ziplock and refrigerate them until I'm ready to make the cocktails.

Yields 1 1/4 cups of syrup. Refrigerate leftover for up to 1 week. Makes 6 cocktails using 3 tablespoons for each.

Hibiscus Tequila Cocktail

On a small plate, add Tajin seasoning (or kosher/sea salt). Lightly coat the rim with water and then place glass rim on the seasoning and rotate until you get a nicely coated rim with Tajin or salt.

Add 1/4 cup of Tequila, Reposado to shaker. Add 6 tablespoons of Hibiscus syrup and juice of 3 limes, the equivalent of 6 tablespoons. (Use regular limes, not key limes) You can add 1-2 more tablespoons of syrup if you like a sweet drink. I think the 6 tablespoons is spot on for sweetness.

Add ice to shaker. Close lid on shaker and shake thoroughly. Strain into glasses with or without ice.

Garnish with steeped Hibiscus flowers and a wedge of lime.

Nutrition

• Serving Size: 1 cocktail
• Calories: 302 kcal