GET THE RECIPE!

SPICY  HIBISCUS ICE MARGARITA

1 cup Dried hibiscus flowers 4 cups Water ½ cup Sugar 1 tsp. Chile piquín powder 4 oz. Corralejo Tequila reposado 2 oz. Cointreau 2 oz. Lime juice fresh 1 tbsp. Coarse salt 1 Jumbo ice cube tray

1

STEP 1

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 mins. Strain and add 1 tsp. of chile piquín. Let cool. Pour hibiscus mixture into jumbo ice tray and freeze overnight.

2

STEP 2

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.

3

STEP 3

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.