GET THE RECIPE!
1 cup Dried hibiscus flowers
4 cups Water
1 tsp. Chile piquín powder
1/2 cup Sugar
8 oz. Corralejo Tequila, reposado
2 oz. Cointreau
1 tbsp. Coarse salt
2 oz. Lime juice, fresh
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.
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.
Pour hibiscus mixture into jumbo ice tray and freeze overnight.
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.