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Beverage
4 cocktails
40 minutes
40 minutes
Chef Tom Fraker
My favorite recipe for a crisp, refreshing cocktail!
2½ cups water
1 (1.7 ounces) package Melissa’s Jamaica (Dried Hibiscus Flowers), divided use
2 slices Melissa’s Fresh Ginger
⅓ cup Melissa’s Organic Blue Agave Syrup
⅛ cup fine sugar
6 ounces gold or silver blue agave tequila
4 ripe limes
4 ounces triple sec liqueur
½ cup Jamaica concentrate from above
2 Key limes, cut into wedges
To make the Jamaica Concnetrate, pour the water into a sauce pot and bring it to a boil. Remove ⅛ cup of the Jamaica and set aside. Add the rest of the Jamaica, ginger and agave to the water and boil for 5 minutes. Remove from the heat, cover and let it steep for 30 minutes. Strain and place in the refrigerator to chill.
Place the ⅛ cup of Jamaica into a spice grinder and pulse until coarsely ground. Place it into a bowl, add the ⅛ cup of sugar and mix until well combined.
In a large pitcher, combine the tequila, juice from the 4 limes, triple sec and ½ cup of the Jamaica concentrate. Place the pitcher in the refrigerator for 20 minutes.
Rub the rim of 4 glasses with the lime wedges and then press the glass rims into the Jamaica sugar to coat. Set aside.
To make the margaritas, place some ice into a cocktail shaker and fill it ⅔ of the way full with the tequila mixture. Top with the cap and shake vigorously for a slow count to 10. Pour the margarita into the glasses and repeat until they are all full.
Any extra Jamaica Concentrate can be refrigerated for 2 or 3 days.
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