Cool Summer Cocktails – 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
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
- Stir together the lime juice, agave nectar, Wild Hibiscus Syrup, water and grapefruit juice in a glass until the agave nectar is incorporated.
- 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.
2 Comments
Lovely, Gisele. I also like my Margarita not too sweet, and this sounds perfect! Can’t wait to try.
September 3, 2013
You know my stance on sweet cocktails… GREG
September 3, 2013