Recipe

Hibiscus Ice:
▢  1 cup Dried hibiscus flowers
▢  4 cups Water
▢  ½ cup Sugar
▢  1 tsp. Chile piquín powder

Classic Margarita:
▢  4 oz. Mezcal
▢  2 oz. Cointreau
▢  2 oz. Lime juice fresh
▢  1 tbsp. Coarse salt
 

Hibiscus Ice:
Combine water, sugar, and hibiscus flowers in a large pot and bring to a simmer. Once it simmers, remove from heat and let steep for 20 minutes. Strain and add 1 tsp. of chile piquín. Let cool. Pour hibiscus mixture into IceTopper XL and freeze overnight.

Classic Margarita:
Run a lime wedge around the edges of two whiskey (rocks) glasses, and dip them on the salt. Set aside.
In a cocktail shaker combine tequila, Cointreau, and lime juice. Fill the shaker with ice and shake until completely chilled.
 

All together:  Unmold 4 XL ice cubes, and place in the prepared glasses. Pour classic margarita over the hibiscus ice and serve.