It’s odd writing about cocktails as 7:30 am on a Tuesday but so it goes. Did you know that I do most of my writing for this blog and other food sites before you even wake up? I’m up with the sun at 6:30 most days and that’s when I find quiet time to ruminate over sage recipes, new ways to make miso soup and other things that occupy my brain. It’s also the best time to take photos of food in my living room, when the light is not too bright but warm from the sun.
So this tequila cocktail. Well, I made it weeks ago so I really don’t have much to go on. I remember loving it so much that I wrote the recipe down immediately (knowing I would forget). It’s going to be sweet from the honey syrup but not in an overwhelming way. It’s slightly more involved than your average booze + mixers but this one is worth it.
First you’ve got to get your hands on some hibiscus flowers. Shouldn’t be too hard. You can find them online. The flowers are cured in a syrup that tastes very close to Ocean Spray cranberry juice but with an undefinable floral element.
Lemon Hibiscus Margarita
Makes 1 cocktail
Juice of 1/2 a lemon (about 1.5 tablespoons)
1 ounce tequila
1 ounce honey syrup (mix 1/2 cup honey in 1 cup water and simmer over low heat for 10 minutes, then chill)
½ ounce hibiscus liquid
1 hibiscus flower
1 tablespoon flaky sea salt (I used Hibiscus sea salt)
Dip your finger in the hibiscus liquid and wet the rim of the glass. Pour the salt onto a plate and dip the glass to coat the rim. You may need to gently grind it a few times to make sure it sticks.
Add the lemon, tequila, honey syrup and hibiscus liquid to a cocktail shaker with 4 ice cubes. Shake vigorously and then strain into the glass.