![]() I crack me up sometimes because we all know this isn’t making it two weeks. At this point, you can transfer and refrigerate for up to two weeks in the fridge. Let it steep for 15 minutes and then drain through a sieve into a large glass container. ![]() Once your tequila is at 160F, turn off heat and add a cup and half of dried hibiscus flowers to the pot and cover. Do not, I repeat, DO NOT, let the tequila get any hotter than that or else you could burn off alcohol and then what’s the point of this whole exercise, am I right? Pour tequila into a medium saucepan and heat slowly to a temperature of 160F. You’ll need a decent silver tequila (I like Hornitos), triple sec, agave syrup, dried hibiscus flowers and lime. This margarita is perfect frozen or shaken. I now keep a jar of the infused tequila in my refrigerator for emergency situations like any random Wednesday night. Pretty and refreshing, I fell in love with this drink and knew that I’d have to do my best to replicate it at home.Īs it turns out, it’s much easier to make Hibiscus Margaritas than I thought. ![]() Of course, every great meal should come with great drinks, and the Hibiscus Margarita at Santo Mezcal did not disappoint. While there I had one of the best meals of my life at Santo Mezcal in Santa Barbara. Hibiscus Margaritas are my new favourite drink this summer thanks to a recent press trip I was on to California. ![]()
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