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–+ servings
Hibiscus Margaritas from Cooking in Marfa by Virginia Lebermann and Rocky Barnette.

Hibiscus Margarita

The most popular cocktail from Marfa’s Capri restaurant captures the desert in a glass.
Servings 1 person

Equipment

  • 1 shaker
  • 1 bar strainer

Ingredients  

  • 1 cup dried hibiscus flowers
  • 2 cups boiling water
  • 1 ounce agave syrup
  • 3 lime wedges, plus 1 wedge for garnish
  • 2 lemon wedges
  • 1 orange wedge
  • 2 ounces resposado tequila

Directions 

  • In a heatproof bowl, combine the hibiscus flowers with the boiling water and let steep for 10 minutes.
  • Strain, pressing the flowers to extract all of the juice, then let cool to room temperature.
  • Combine 1 ounce of the cooled tea, the agave syrup, and citrus wedges in a cocktail shaker and muddle gently.
  • Add the tequila and fill the shaker with ice. Shake vigorously for about 5 seconds.
  • Strain into a chilled margarita glass. Garnish with a lime wedge.