Rosalita Margarita

Fonda Restaurant
New York City

Instead of the traditional lime or fruit flavors, this margarita uses dried hibiscus flowers to make a flavored syrup that infuses a floral note.

Steps

1. Prepare hibiscus Ssyrup: Rinse flowers under running water. In saucepan over high heat, bring 2 cups water to a boil. Add hibiscus flowers and 1/2 cup sugar; reduce heat to medium. Simmer steadily until sugar dissolves and thickens slightly, about 5 minutes.

2. Strain mixture through sieve, discarding solids; let cool. Refrigerate syrup until ready to use.

3. For margaritias: In pitcher, combine tequila, orange-flavored liqueur, lime juice and 1 1/2 cups hibiscus syrup; stir well. Add 2 cups ice cubes; stir 1 minute or until very well blended and some of ice dissolved.

4. To serve, pour mixture into six ice-filled glasses; serve immediately.