Hibiscus Margarita

Earlier this month, before being seated to a dinner of carefully selected meats imported from our northern neighbor, I had the chance to chat over cocktails with the team overseeing the three-part introduction of the Meliá Nassau Beach hotel at Baha Mar Resort. Surrounded by three of the hotel’s six restaurants, I sipped on a Hibiscus Margarita. Later in the evening, under dim lights casting shadows along the modern-hip interiors of Black Angus I browsed a menu lined with steakhouse favourites infused with tropical touches, think: a creamy conch chowder appetizer that segways into guava glazed pork chops served alongside a family size serving of lobster mac & cheese. It was whilst savouring the flavours of the night that my mind began to wander to the pre sweet and sour libation, and I quickly realized I must recreate it in my own kitchen:

Hibiscus Simple Syrup:
4 cups water
2 cups sugar
1 cup dehydrated hibiscus

Frosted Rim:
1 cup dehydrated hibiscus
1/4 cup sugar
pinch of salt

Margarita Mix:
6 tbsp tequila
2 1/4 tbsp of lime juice
1 1/2 tbsp of simple syrup
3 tbsp of triple sec

In a pot of boiling water gradually add sugar, stirring constantly. Once dissolved, lower heat and add dried hibiscus flowers. Steep for 20 minutes and then strain through a fine sieve. Using a spatula, gently press down on soaked flowers so as to release all juices. In a blender place ingredients that will frost the rim, blend until it becomes powder. Add salt up to you liking. After frosting the rim, place simple syrup and remaining ingredients in an ice filled shaker and shake to cool down. Pour and serve in a margarita glass.

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