2tbspTajin seasoning or Kosher, Sea Salt, course ground
Lime slicesgarnish
Hibiscus flowersleftover steeped flowers from syrup (optional)
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Instructions
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.
Notes
Nutrition
Serving: 1cocktailCalories: 302kcal
Nutritional information is calculated online and should be used as a guide.