Made with a mango hibiscus infused simple syrup along with its beautiful pink hue and edible flower, this tropical margarita is as delicious as it is beautiful!
1 ouncemango hibiscus simple syrup(recipe in notes section)
Edible flower and/or lime slice for garnish(optional)
Instructions
Optional pre-step: moisten the rim of the glass with a lime wedge and roll in tajin or salt, if desired.
Add tequila, triple sec, lime juice, and syrup to a cocktail shaker. Fill with ice and shake until well chilled.
Strain into the cocktail glass filled with ice and garnish with edible flowers and/or lime slices if desired.
Notes
Hibiscus Mango Syrup
¾ cup water
1 bag of hibiscus tea (like Tazo Passion Tea)
¼ cup mango puree*
1 cup sugar
To make the syrup:
Heat the water to near boiling on the stovetop over medium-high heat.
Add the hibiscus tea bag and remove from heat. Allow tea to brew for about 5 minutes.
Add the mango puree and sugar and whisk until sugar is dissolved. Allow the syrup to cool completely.
Strain the syrup into an airtight jar or bottle. Or, you can skip the straining if you don’t mind a little mango pulp in your drink. The syrup keeps for up to 3 weeks in the fridge in an airtight container.
*Use either store-bought mango puree or make your own by pureeing chunks of fresh or frozen mango in a blender.Batch measurements to serve 8: