October 20, 2014
Makes 2 cups of syrup
4 cups cold water
¾ cup dried hibiscus flowers, or 8 Republic of Tea hibiscus tea bags
3 tablespoons pure cane sugar
1-inch piece fresh ginger, smashed
3-inch piece fresh orange zest
1 teaspoon finely grated lime zest
Pinch of sea salt
1. Bring the water to a boil, stir in the hibiscus flowers (or tea bags), reduce the heat, and let simmer for 5 minutes. Remove from the heat, stir in the sugar, ginger and orange zest, and cover and let steep for 10 minutes. Remove the ginger and zest.
2. Place the tea back on the heat and cook over high heat until reduced by half. Transfer the syrup to a container with a tight fitting lid, add the lime zest, and refrigerate until very cold, at least 2 hours. (To chill it rapidly, stir it in a bowl over an ice batch until cool – about 5 minutes). The syrup will keep, covered in the refrigerator, for 1 week.
Makes 1 cocktail
Hibiscus sugar, optional
¼ cup fresh lime juice, optional
1 ounce Casa Dragones Tequila Blanco
1 tablespoon chilled hibiscus syrup, recipe above
2 lime wedges
1. If rimming the glass: Spread a few tablespoons of the sugar on a small plate. Put the lime juice on a small plate. Dip the rim of the glass in the lime juice, let the excess drip off, then dip the rim into the sugar until evenly coated.
2. In a cocktail shaker, combine the tequila, hibiscus syrup, 4 ice cubes and the juice of 1 lime wedge. Shake vigorously for 12 seconds. Strain into the glass over ice, or serve straight up.