Tag Archives: margaritas

Hibiscus Margarita

Finally, the weather is moving away from the early spring chill to warm, humid mornings in the upper 60s, growing warmer and then cooling back to the upper 60s in the evening – perfect for enjoying a margarita on the rocks.

My favorite kind of margarita is the hibiscus margarita. Dried hibiscus flowers steeped in sugar water, then mixed with lime juice, triple sec and good silver tequila. It tastes tart like cranberry, but also fruitier like a raspberry or something.

For a recent dinner with  my G.I. Jane girlfriends, here’s how I made a monster batch of these puppies:

Hibiscus Margaritas

Ingredients:

  • 3 cups dried hibiscus flowers (you can find these at most grocery stores in the Hispanic section – I got mine at a Hispanic market)
  • 10 c. water (or more, if you want to thin the mixture)
  • 2 1/4 c. sugar
  • 1 1/2 c. lime juice
  • 1 c. triple sec
  • Good tequila (Sims brought the Jimmy Buffett brand – who knew he made some!) – you’ll portion this individually, or you can add 3 c. of tequila straight into it, or to taste

Sliced fruit for garnish

Add flowers, sugar and water to a large pot. Bring to boil and then simmer 10 min. Strain into a large pitcher. Mix in triple sec and lime juice. Chill.

To serve, I first mixed a little cayenne pepper with sugar (thanks for the tip, Krissy!). I rimmed the glasses with lime, then dipped them in the sugar mixture. Next, I added two squeezes of lime, then ice, then a shot (or so) of tequila, then poured over the hibiscus concoction. Mix well and garnish with fruit (I used starfruit and limes).

The drinks will be a dark ruby color with flecks of red around the rim and colorful fruit perched on top. Fab!

Delicious and full of antioxidants. Also, the cayenne-sugar rim was a lovely kick that hits you at the back of the throat. If you find the margaritas to be too strong, just lighten them with some water (I did this to actually extend the mix).

Enjoy your next margarita, friends! xoxo

Tamarind Margarita

I get so annoyed with Whole Foods. That whole forced neighborhood grocery thing is just ridiculous. Please admit that you are a big-box grocery that many people love (myself included), so you can go ahead and widen the aisles and stock a little food that normal people buy, in addition to random organic foods for the rest of us. This brings me to tamarind.What’s with stocking the tamarind root, but not tamarind paste (used frequently in Thai cooking)? I have no idea what to do with the actual root, which is why I need things like that pre-processed.

A certain less-ornery person visited a local Asian grocery to pick up some tamarind paste for a signature cocktail sure to blow my socks off.

I heard on The Food Network today that margaritas are the No. 1 mixed drink in the United States. So it’s safe to say most of us like a good margarita – fresh lime, a little orange sweetness, clear tequila and a dab of salt. Adding tamarind gives it that savory touch that salt can’t. It is subtle, but special.

I recommend making this before the summer slips away (I’m looking at you, Northwesterners!)…

Monolith Tamarind Margaritas

Ingredients (makes one cocktail, so multiply like crazy!)

1 1/2 ounces tequila
1 ounce triple sec (Cointreau)
2 ounces freshly squeezed lime juice
0.4 ounces orange juice
0.4 ounces simple syrup (1 c. water simmered with 1 c. sugar)
0.2 ounces tamarind paste

Shake tamarind paste with tequila and triple sec until dissolved. Add remaining ingredients. Shake well and pour into a salt-rimmed glass over ice. Garnish with a lime wheel.

Enjoy, friends! xoxo