It's Cinco De Mayo eve, which means it's decision time, amigos! Luckily, my girl, Kate of ¡Hola Jalapeno! has all sort of ideas for you with her Margarita Week. Which margarita are you going to make!?!? This year we're all about this smoky, tart, and sweet Hibiscus Berry Mezcal Ginger Margarita!
Every year, as soon as the berries start appearing at our market, we cannot wait to make that Hibiscus Berry syrup that we use in our Hibiscus Berry Aperol Moscow Mule Cocktails. If you're as into it as we are, you probably don't have leftovers. But, just in case, we figured it high time we give you another twist. Hence this twist on a margarita! Adding in the mezcal means it gets all kinds of smoky and that hibiscus berry syrup means you don't need any additional sweetener. The result is a totally Instagrammable cocktail that's way more complex than it looks!
plus a few more for garnish
about 4 tea bags
(about 1/2 ounce)
Make The Hibiscus Berry Syrup: Combine the berries, water, and sugar in a small saucepan, use the back of a spoon to mash up the berries, and bring to a boil over high heat. Once the mixture boils, remove from heat and let steep until berry flavors come through, about 10 minutes. Add the tea and steep for 5 to 7 minutes, until the tart hibiscus flavor is apparent. Strain and press on the berry mixture to release juices. Set aside to cool slightly before using.
If you live near a Latin market, you can buy dried hibiscus flowers in bulk; otherwise, this Passion Tea is a great substitute.
Crush The Ice: Wrap a few handfuls of ice cubes in a clean towel or ice crusher bag and, using a mallet, rolling pin, or muddler, tap until all the ice is broken up and crushed (you want a mix of ice sizes from pea sized to snowlike).
Make One Margarita: To make the margarita, combine the mezcal, 1 1/2 ounces hibiscus berry syrup, the lime juice, agave, and ginger liqueur in a cocktail shaker and fill with ice. Shake well until chilled and frosty, about 15 to 20 seconds. Strain the margarita into a rocks glass filled with crushed ice. Garnish with a few raspberries and serve.
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