I sipped hibiscus margaritas all over Mexico City a few years back, ordering them by their Spanish name: Jamaica Margaritas (pronounced ha-MY-kah). More recently, I noticed hibiscus teas, drinks and cocktails all over hipster Brooklyn, and wondered when they’d make their way up here.
Jamaica Margarita at the Condesa DF in Mexico City.
This year, it turns out. A couple of weeks ago, I saw Cafe of Love in Mount Kisco was serving a hibiscus martini as a drink special. It inspired me to come up with this blueberry-hibiscus margarita recipe, which I served to guests at a dinner party this Saturday. It’s a lovely summer cocktail with tangy tea, sweet blueberries and refreshing lime and tequila!
You can find hibiscus flowers at Latin bodegas, or you can buy hibiscus teabags and steep them. You can also buy pre-made hibiscus tea, but adjust the Cointreau if you think the pre-made tea is too sweet.
- 1/2 cup hibiscus tea (recipe follows)
- 1 cup freshly squeezed lime juice
- 2 cups tequila
- 3/4 cup Cointreau
- About 1 pint blueberries
- To make the drink, combine the hibiscus tea, lime juice, tequlia and cointreau and stir. Place several blueberries at the bottom of a low-ball glass and muddle them to release their juice. Fill the glass with ice, pour the margaritas over the ice and stir. Float a few blueberries on top for garnish.
- 6 cups water
- 2 ounces dried hibiscus flowers
- 3/4 cup sugar
- Bring the water to a boil and add the sugar and the hibiscus. Stir for one minute. Let steep for two hours. Drain the hibiscus flowers and chill the tea in the refrigerator.