When it comes to Margaritas, I tend to be a purist (just the lime - with maybe just a squeeze of some other citrus, thank you), unlike my brother, on the other hand, who loves to blend fruit in his - strawberries, nectarines, raspberries, mangoes, passion fruit - you name it, he’s thrown it in. I don’t know, to me that’s too much like a smoothie (which I’m also not terribly fond of) with alcohol. They’re just too sweet, and well, too viscous for something I drink to refresh my palate.
But last spring, when the family gathered for a Cinco de Mayo lunch, we had planned to make a pitcher of Marg.'s with some Wild Hibiscus Flowers in Syrup (an item created, as the legend goes, when a wildflower floated its way into a glass of bubbly) - a gift from my friend and their PR rep, Ronnie Campbell. And you know what? It was just right, not too sweet, as the flowers have a bit of their own tartness. They’re a drop dead gorgeous color, and really, they’re not that far from being authentic, either, as hibiscus flowers (known as jamaica in Spanish) are used to flavor one of Mexico’s most popular thirst quenchers.
Recipe on the next page...
Wild Hibiscus Margarita
Per each Margarita:
- Juice of 1 lime @ 1/2 - 2 tablespoons
- 1 tablespoon agave nectar
- 1 ounce Wild Hibiscus Syrup
- 2 tablespoons water
- 1/2 tablespoon grapefruit juice
- 2 ounces Tequila Reposada
- 1 ounce Triple Sec
- Wild Hibiscus flowers and lime wedges to garnish
- Stir together the lime juice, agave nectar, Wild Hibiscus Syrup, water and grapefruit juice in a glass unti lthe agae nectar is incorported.
- Stir in the Triple Sec and tequila.
- Add ice to fill the glass, and garnish with a Wild Hibiscus flower and a wedge of lime.