Make It: Hibiscus Infused Tequila

I had scratched down an idea for a floral drink when the idea came up on Mixology Monday. And then I was out of town and forgot about it. I’m revisiting some ideas this week that I had left to the side and now have some time to actual try. For this recipe, keep in mind that Hibiscus is pretty astringent and this is not a liquor I’d knock back on its own. However, when mixed properly and sweetened, it’s delicious.

6 oz Tequila
1-1/2 Tablespoons Dried Hibiscus Flowers

Combine ingredients in a jar and seal. Refrigerate for 2 hours and then strain out the hibiscus and discard it. Or, if you’re like me and you forget it in the fridge for 24 hours, it’s also ok not ok. It gets too bitter. Stain it out immediately. Although it starts to move into the realm of bitter It’s so bitter, so taste it first after you’ve discarded the flowers.

Use immediately or store in the refrigerator indefinitely.

3 Responses to “Make It: Hibiscus Infused Tequila”

  1. Thanks for the tips. We found that 4 hours was perfect and made a wonderful infusion. Cheers!

    Our cocktail:

    Spicy Hibiscus Margarita

    3 oz Tequila (infused with the Hibiscus)
    1 oz Hibiscus syrup (made by making a tea out of the flowers, then making a syrup from the tea)
    Juice of 1 lime
    Serrano pepper slices

    *Shake first 3 ingredients with ice and strain over a rocks glass with ice. Garnish with the serrano pepper slices.*

    Reply
    • Glad that worked for you! Cocktail sounds tasty- I love a bit of heat in my drinks sometimes. Thanks for stopping by!

      Reply

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