It’s Friday and time for a nice cocktail after a long week. I’ve been experimenting in by office/bar again and have came up with a new margarita that I think you’re going to love. My husband said, and I quote “This is the best cocktail I’ve ever had.” So you might want to try this one out!
I’ve been wanting to experiment with hibiscus and make a cocktail for a few weeks now, but I also wanted to pair it with some additional flavors to really bring out the flavor of the hibiscus besides just triple sec and tequila. So for this margarita, I started out with a high quality tequila, then added some Chambord, a raspberry liqueur. Then I added some Grand Mariner, an orange liqueur and some freshly squeezed lime juice. To finish it off, I added a bit of hibiscus syrup and a hibiscus flower.
These Raspberry Hibiscus Margaritas are a perfect pairing for Old El Paso Chicken Fajitas. You can find Old El Paso Chicken Enchiladas in your grocer’s freezer. They make enchiladas at home even easier. For a complete Mexican meal, add Old El Paso rice and re-fried beans as sides too.
Yield: Serves 1
3 oz Tequila
1 oz orange liqueur
1 oz raspberry liqueur
3/4 oz lime juice
1/4 oz hibiscus syrup
1 hibiscus flower
lime wedges for garnish
margarita or kosher salt to rim glass
Start by moistening the rim of your serving glasses with a lime. Place glass upside down in a bowl of margarita or kosher salt to rim glass with salt. Add ice to glass.
Add tequila, orange liqueur, raspberry liqueur, lime juice and hibiscus syrup to a shaker with ice. Shake well and pour over ice to serve. Garnish with lime wedge and hibiscus flower.
