Hibiscus Margarita

Inject tart flavour and vibrant colour into a favourite cocktail, just in time for spring gatherings like Cinco de Mayo.

By Charlene Rooke

Flaky or hibiscus salt, for glass rim (see tip below)
1 cup (250 mL) brewed hibiscus tea
1 oz agave nectar or Dillon’s Classic Simple Syrup, or more to taste
2 oz fresh-squeezed pink grapefruit juice
1 oz triple sec
2 oz blanco or reposado tequila
Pink grapefruit wedges for garnish

1. Dip rims of 2 tumblers into a shallow saucer of water, then in salt. Set aside.
2. In a cocktail shaker filled with ice, combine tea, agave, juice, triple sec and tequila. Shake until thoroughly chilled, at least 15 seconds. Taste and adjust sweetness, if desired. 
3. Fill prepared glasses with ice. Strain equal amounts of cocktail through a cone-shaped cocktail strainer into each glass. Garnish with grapefruit wedges.

Makes 2 drinks

TIP: You can find hibiscus salt and flowers at Mexican grocers or natural food shops, or purchase hibiscus-flavoured prepared tea or bags such as Tazo Passion—if prepared tea contains sugar, omit the agave or simple syrup called for in recipe.