June 1, 2009

Hibiscus Tequila


Summer is almost here and with it cocktail season. While I am an avid proponent of a classic G&T I realize that a girl's got to mix it up sometimes. And really, who doesn’t like a pink cocktail?
For all you sissies out there who say canning is too complicated (and you know who you are), this one's for you. It takes less than five minutes, has three ingredients, and its lot’s of fun.
The infusion produces a divine magenta hued liquor. The intense berry-like hibiscus juxtaposed with the peppery finish of good agave tequila yields a complex flavor, fruity without a trace of sweetness.
Dried hibiscus flowers, also called Flor de Jamaica, can be found at Latin and Caribbean markets. Tazo Teas makes a wonderful one called Passion Tea available at Whole Foods and the Candied Hibiscus Flowers are from Trader Joes. The candied hibiscus are decorative , so if you don’t have them, don’t fret, it will still be fabulous; although I love the way they look like a prehistoric squid suspended in the bottle.

I used Silver Patron Tequila because that’s what I had on hand but I also like 4 Copas Blanco or Corralejo Tequila Blanco and Milagro. Any high quality white tequila will do. Remember your finished product is only as good as your ingredients.

There are endless cocktails you can make with this including sublime margaritas. I like it best over ice with a splash soda, some lime and a squirt of agave nectar. My husband likes it chilled, neat, with a wedge of lime.


1 liter high quality silver or white tequila

4 hibiscus tea bags

1 candied hibiscus flower

Combine tequila and tea bags in a wide mouth jar. Let sit at room temperature for three days. Remove tea bags and discard.

Squish one whole candied hibiscus flower into a clean sterilized bottle. Add tequila and seal. Drink!

Keep refrigerated.