It's Cinco De Mayo eve, which means it's decision time, amigos! Which margarita are you going to make!?!? This year we're all about this smoky, tart, and sweet Hibiscus Berry Mezcal Ginger Margarita!
1 1/2 cupsfresh raspberriesplus a few more for garnish
1cupcold water
1/3cupunrefined granulated sugar
1/2ouncehibiscus leaves or teaabout 4 tea bags
For One Mezcal Margarita:
ice cubes
1 1/2ouncesmezcal joven
1 1/4ouncesHibiscus Berry syrup
1/2mediumLimejuiced (about 1/2 ounce)
1/4ounceDomaine de Canton liqueur (or another ginger liqueur)
Instructions
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.TIP: Syrup can be made up to one month in advance. Store refrigerated in an airtight container until ready to use.
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.