Hibiscus Tequila Cocktail

This was a really fun cocktail to put together. First you make hibiscus tea. Then you drain the flowers and candy them. Then mix with lime juice, tequila and served topped with a candied flower. Quite delightful.

Hibiscus Flower Tea

1/2 cup dried Hibiscus Flowers - typically found at Mexican markets

1/4 cup Sugar

1. Boil 2 1/2 cups water in saucepan. Add flowers and simmer 1 minute. Remove from heat to let steep for 15 minutes. 

2. Strain into a bowl, reserving the flowers. Stir in sugar until dissolved. Store in fridge until party time.

Candied Hibiscus Flowers

1 Egg White

Re-hydrated hibiscus flowers left from making tea

1/3 cup white Sugar

1. Pre-heat oven to 170 (yes it's very low!)

2. Dry reserved hibiscus flowers from making tea by laying out on paper towels. Be gentle with them to keep their lovely shape!

3. Put egg white into a small bowl. Dip the flowers into the egg white, lightly coating. Then dredge flower into sugar (I like to do this on a plate).

4. Lay out flowers in a single layer either on parchment or a silpat on a sheet tray. Place in oven and dry out 5-7 hours, until nice and crispy. I had good luck letting the sun do most of the work for me, placing the tray in a safe spot outside after 2 hours in the oven. Flowers should be dry and barely crispy. Store for cocktails!

Makes 4 Cocktails

2 1/2 cups Hibiscus Tea

3/4 cups white Tequila

1/3 cup fresh Lime Juice

Sparkling Water - float

4 Candied Hibiscus Flowers - garnish

Mix tea, tequila and lime juice together. Pour over ice in four glasses. Top with sparkling water float and hibiscus flower.