- Dairy Free
- Gluten Free
▢ 1 cup Dried hibiscus flowers
▢ 4 cups Water
▢ ½ cup Sugar
▢ 1 tsp. Chile piquín powder
▢ 4 oz. Mezcal
▢ 2 oz. Cointreau
▢ 2 oz. Lime juice fresh
▢ 1 tbsp. Coarse salt
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.
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.
Born & raised in the U.S., I have over 20 years of experience in the restaurant and wine industry throughout the Pacific Coast. These days I find myself living with my partner in Mexico City exploring new cuisines, cocktails and culture.