Recipe courtesy of Julian Medina
Show: Unique Eats
Episode: Drinks
Toloache Margarita
Total:
1 hr 15 min
Active:
10 min
Yield:
1 serving
Level:
Easy
Total:
1 hr 15 min
Active:
10 min
Yield:
1 serving
Level:
Easy

Ingredients

Hibiscus Puree
  • 1 cup hibiscus flowers
  • 1 ounce sugar
  • 2 cups boiling water
Virgin Mix
  • 1 ounce (2 tablespoons) triple sec
  • 1 ounce (2 tablespoons) fresh lime juice
  • 1/2 bar spoon of blueberries (1/2 teaspoon)
  • 2 ounces (1/4 cup) Hibiscus Puree
  • 2 ounces (1/4 cup) tequila blanco (recommended: Herradura Blanco)
  • 1 ounce (2 tablespoons) Virgin Mix
  • Splash of simple syrup (equal parts sugar and water cooked until sugar dissolves, then cooled)
  • Hibiscus flower, for serving
  • Lime wedge, for serving

Directions

Hibiscus Puree

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.

Virgin Mix

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.

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