Pandemic Happy Hour

comments 6
Mexican / Uncategorized

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!

Time-30 minutes

Servings-2-3 Margaritas

Ingredients

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

Preparation

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.

Cheers!

Cook’s Note

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!

The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.

6 Comments

  1. karen ford says

    Hi Kiwi,
    Miss you girlfriend. I hope you are all doing well. How is Josh? I can only imagine the craziness he must be dealing with in the ER. I thank him but pray for his safety.
    So your recipe looks interesting. Tom this past week along with my nextdoor neighbor we have been making lots of Martini’s. Different flavors. My favs are the Chocolate martini which I had two too many last Saturday night, Lemon meringue, and Lemon drop. Tom has made, raspberry, Rootbeer, chocolate raspberry, orange, and pineapple. Crazy.
    Stay safe and look forward to seeing you in the future.
    Love you,
    Karen

    Sent from my Verizon, Samsung Galaxy smartphone

    • Hi Karen,
      Sounds like you are in good hands with your cutie bartender Tom! The Lemon meringue sounds delicious! We are keeping busy and still in good spirits. I miss everyone and looking forward to putting this behind us. You better listen and stay home where you are safe so we can get back to harassing each other when we go back to work. I love and miss you give Tom a tight hug for me!
      Hugs and kisses,
      Kiwi

  2. Jasmine Bowers says

    Thanks 🙏🏾 !! Where do I get the hibiscus flowers and the rim salt:) !!! Looks like a great Easter drink !!!

    • Hi Dr. Bowers,
      I look forward to getting past this so I can make one for you. In the mean time both Hibiscus and URFA pepper can be found on Amazon. You take care of yourself. Love and miss you!
      Kiwi

  3. Rena says

    Oh wish I had one right now. Looks so refreshing
    Hope you and your family are doing well. How is
    Josh doing? Keep safe.

    Love, Rena

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