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Toloache Margarita
Recipe courtesy Chef Julian Medina, Toloache
- Total Time:
- 1 hr 15 min
- Prep:
- 10 min |
- Inactive Prep:
- 1 hr |
- Cook:
- 5 min
- Level:
- Easy
- Yield:
- 1 serving
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
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.