Chef Tom Fraker
Ginger Jamaica (Hibiscus Flower) Margarita
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Category
Beverage
Servings
4 cocktails
Prep Time
50 minutes
Author:
Chef Tom Fraker
My favorite recipe for a crisp, refreshing cocktail!
Ingredients
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2½ cups Water
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1 (1.7 ounces) package Melissa’s Jamaica (Dried Hibiscus Flowers), divided use
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2 slices Melissa’s Fresh Ginger
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⅓ cup Melissa’s Organic Blue Agave Syrup
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⅛ cup Fine Sugar
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6 ounces Gold or Silver Blue Agave Tequila
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4 ripe Limes
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4 ounces Triple Sec Liqueur
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½ cup Jamaica Concentrate from above
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2 Key Limes, cut into wedges
Jamaica Concentrate
Margarita
Directions
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.
Recipe Note
Any extra Jamaica Concentrate can be refrigerated for 2 or 3 days.
Filed in:
Beverage,
Chef Tom Fraker,
Cinco de Mayo,
Dried Hibiscus Flowers,
Ginger,
Ginger Jamaica,
Ginger-Jamaica (Hibiscus Flower) Margarita,
Jamaica,
Limes,
Organic Blue Agave Syrup
