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I love a good margarita! This spicy hibiscus ice margarita is the perfect combination of tart, sweet, and spicy. Plus you can’t go wrong with tequila. I’m happy to be a part of Hola Jalapeño’s margarita week again this year, and I can’t wait to try all the delicious and creative margaritas.
Last year I shared my pineapple-chile margarita which is one of my favorites. I decided to ask my husband for help, since he is the cocktail expert in our house. We played around with the idea of reshooting some of my old margarita posts (they really need new pictures), but I really wanted to do something different, and he suggested we incorporate flavored ice. He actually developed this recipe for his job, so all I had to do was adapt it for home use. This turned out to be more difficult than it sounds because apparently he doesn’t measure anything, he just improvises. After a couple of deliciously failed attempts at recreating his drink I finally did it.
I did have to buy a colossal ice cube tray . I tried the recipe with regular ice cubes, and even though it did work, the giant ice cubes worked much better. To make the hibiscus ice, I steeped dried hibiscus flowers in hot water for 20 min. then added some sugar, and chile piquín. I then strained the liquid, and used this to make the ice. Once the ice was frozen I made a classic margarita and poured it over the hibiscus ice. As the hibiscus ice melts, it infuses the classic margarita with a sweet and tart hibiscus flavor.
The Recipe: Spicy Hibiscus Ice Margarita
- If you can’t find chile piquín at your local Mexican market, you can use tajín
- Use a whiskey glass to serve the margarita, so the ice fits.
- Shake the classic margarita with ice in a tumbler, before pouring it over the hibiscus ice.
- My favorite tequila for margaritas is Corralejo reposado.
Spicy Hibiscus Ice Margarita
- 1 cup Dried hibiscus flowers
- 4 cups Water
- 1/2 cup Sugar
- 1 tsp. Chile piquín powder
- 8 oz. Corralejo Tequila, reposado
- 2 oz. Cointreau
- 2 oz. Lime juice, fresh
- 1 tbsp. Coarse salt
- 1 Jumbo ice cube tray
- Combine water, sugar, and hibiscus flowers in a large pot and bring to a simmer. Once it simmers, remove from heat and let steep for 20 minutes. Strain and add 1 tsp. of chile piquín. Let cool.
- Pour hibiscus mixture into jumbo ice tray and freeze overnight.
- Run a lime wedge around the edges of two whiskey (rocks) glasses, and dip them on the salt. Set aside.
- In a cocktail shaker combine tequila, Cointreau, and lime juice. Fill the shaker with ice and shake until completely chilled.
- Unmold 4 jumbo ice cubes, and place in the prepared glasses. Pour classic margarita over the hibiscus ice and serve.
If you can't find chile piquín at your local Mexican market, you can use Tajín. Use a whiskey glass to serve the margarita, so the ice fits.