Pour the mixture into a glass with crushed ice and top with a splash of seltzer water. Weve put a spring spin on the classic margarita by creating a simple syrup infused with the tangy floral flavors of hibiscus tea. Shake until a thick foam appears on the top of the surface.ĭip the glasses into lime juice and then into the salt. Strain out the blossoms and cool to room temperature.Ĭombine mezcal, jamaica, lime juice in a shaker with ice. Ingredients 1 cup dried hibiscus blossoms (about 2 ounces) 3 cups water cup sugar 1 cups tequila cup fresh lime juice cup Triple Sec or other. Simmer on medium-low heat until reduced to a thin syrup, roughly 10-15 minutes. Garnish with a lime wheel, sprinkled with Tajn if. Make the Hibiscus syrup by boiling 1/4 cup of dried jamaica blossoms in 1 cup of water with 1/4 cup of sugar. Put hibiscus syrup, mezcal, and lime juice in a shaker and top with ice.

Rimmed with Poctli’s comal roasted, Sal de Jamaica, this cocktail is an elegant pre-dinner surprise that will have your guests obsessing over the color and unique texture of the jamaica. This version is your classic Margarita but with the addition of Jamaica syrup instead of agave nectar, which adds a tangy, floral, richness.

Hibiscus mezcal margarita