Debbie and I love infusing different spirits. We do it quite often actually. Some turn out amazing, like our raspberry vodka, and some don’t turn out so great. They don’t make it on the blog… This hibiscus infused tequila was one I was praying would turn out well and lucky for us, it didn’t disappoint!
We stuffed a half full tequila bottle with as much dried hibiscus flowers as we could fit and left it for 4 weeks or so. The flowers turned the tequila that gorgeous deep red color and the tequila really took on the flavor of the flowers nicely. Slightly earthy and sweet with a hint of tang that makes your lips pucker just a bit. Its perfect with a little honey and a squeeze of lime.
The hibiscus flavor was quite strong so next time, we will probably stuff a 3/4 full bottle with the dried flowers and maybe not leave it so long. The flavor will still be there, but not in your face strong like ours was.
That pink froth on top of the margarita is from the egg whites that we mixed in with the rest of the ingredients. Debbie and I almost always include a little egg white shaken in our margaritas. It makes the cocktail taste so smooth and silky. We love it. Plus it make that pretty froth on top. I think this time we may have been a little heavy handed with the egg white… we ended up with quite a thick layer. Usually its just a thin layer of froth on top. This was still just as good though and it made for a kick ass margarita mustache. Haha…
- Add the dried hibiscus flowers to the bottle of tequila. Put the lid on and let it sit for 2 to 3 weeks.
- When you are ready to mix your cocktail, pour all the ingredients into a shaker.
- Shake well and pour into two glasses full of ice.
If you use honey to sweeten this cocktail it can sometimes take some extra stirring or shaking to combine. OR you can heat up the water slightly first and mix the water and honey together before adding to the cocktail mixture.