Hibiscus Margarita with URFA Pepper
We are living in unprecedented times. Our lives are flipped upside down. The reality of what life looks like for the rest of this year is starting to set in. Today, I wanted to feel like I was in my favorite restaurant during happy hour enjoying time with family/friends. I made myself this drink and thought about all the great memories I have with you. I wrote this recipe with hopes it inspires you to do what brings you good memories. My thoughts are with you. We are going to get through this. Cheers!
4 cups of water, 3/4 cup of sugar, 1 cup of dried hibiscus flowers, 1 shot of tequila per margarita, 2 lime wedges freshly squeezed per margarita and rim glass with URFA pepper and sugar
The drink starts with making the hibiscus tea. Put 4 cups of water and sugar in a medium saucepan and bring to a boil. Once sugar is dissolved remove from heat and stir in dried hibiscus flowers. Let sit for 20 minutes to steep and cool.
Drain spent hibiscus flowers with funnel and sieve. Place hibiscus tea in refrigerator until you are ready to mix margarita.
Rim glass with lime and URFA Pepper and sugar.
In cocktail shaker add one shot of tequila and two squeezes of fresh lime. Fill with ice and 3/4-1 cup of hibiscus tea. Shake for 30 seconds and let the shaker get really cold. Be careful to cover with wash cloth because this could get messy. The more you shake the better foam you will get on top. Pour into glass and place mint leaf on top.
URFA pepper is a dried turkish chili pepper. It has a fruity spice flavor that I love. It reminds me of Mexican candy. Some people describe it as having a raisin like flavor with a kick. It pairs perfectly with the warm cranberry taste of hibiscus.
Hibiscus is a dried flower that can be found under the name Jamaica. It’s found in barrels of Mexican markets or in plastic bags. It’s shelf stable so it’s perfect for our current stay at home status. Margarita ready whenever you want!