An expatriate of New Orleans – and professional chef – who has lived in Los Angeles since her childhood, blogs about the journey from New Orleans to Los Angeles back to New Orleans, and points along the way.

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Cool Summer Cocktails – Wild Hibiscus Margaritas

By on Sep 2, 2013, 1:11 pm in Food and Drink, Recipes-Cocktails | 2 comments

Wild Hibiscus Margaritas

The Labor Day weekend, in many parts of the country, signals an end to summer and the start of cooler days. Here in Los Angeles, it’s usually when things begin to heat up. This summer we had a particularly cool July and August, but September is coming in with a vengeance. We sweltered through the Labor Day weekend! So that means there’s still plenty of time to drink cool summer cocktails, and here in So Cal we especially love Margaritas.
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.

Enjoy!

 

 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
  1. Stir together the lime juice, agave nectar, Wild Hibiscus Syrup,  water and grapefruit juice in a glass until the agave nectar is incorporated.
  2. Stir in the Triple Sec and tequila.
  3. Add ice to fill the glass, and garnish with a Wild Hibiscus flower and a wedge of lime.

 

    2 Comments

  1. Lovely, Gisele. I also like my Margarita not too sweet, and this sounds perfect! Can’t wait to try.

    Ronnie Campbell

    September 3, 2013

  2. You know my stance on sweet cocktails… GREG

    sippitysup

    September 3, 2013

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