Combine hibiscus flowers, sugar, and boiling water into a blender or food processor and carefully puree until smooth. Strain through a colander or fine mesh sieve. Let cool.
In a separate container, combine the triple sec and lime juice, stir well.
In a cocktail shaker muddle the 1/2 bar spoon of blueberries, then add the hibiscus puree. Pour in the tequila, virgin mix, and simple syrup. Add ice and shake well. Pour the margarita into a chilled rocks glass and garnish with a hibiscus flower and lime wedge.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Julian Medina, Toloache