Recipe courtesy of Julian Medina

Toloache Margarita

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 5 min
  • Yield: 1 serving
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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

  1. 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

  1. In a separate container, combine the triple sec and lime juice, stir well.
  2. 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.