Recipe Trevor Baca Recipe Trevor Baca

RECIPE: Margarita de Jamaica / Hibiscus Margarita

This is your classic Margarita but with Jamaica syrup, which adds a tangy, floral, richness. Rimmed with Poctli’s Sal de Jamaica, this drink is an elegant pre-dinner cocktail that will have your guests obsessing over the color and unique texture of the jamaica.

Agua de Jamaica is the lemonade of Mexico. The pitcher is prepared daily and is a tangy thirst quencher that graces kitchen counters across the country. The tea is made from dried Hibiscus flowers and sugar to taste.

Now, let’s elevate this a couple notches with booze.

This version is your classic Margarita but with the addition of Jamaica syrup instead of agave nectar, which adds a tangy, floral, richness. Rimmed with Poctli’s comal roasted, Sal de Jamaica, this cocktail is an elegant pre-dinner surprise that will have your guests obsessing over the color and unique texture of the jamaica.

Ingredients:

  • 2 ounces Mezcal or Tequila

  • 1.5 ounces Hibiscus syrup (see below)

  • 1 ounce lime juice

  • Salt for the rim

  • Lime slice garnish

  • Seltzer water

Method:

  1. Make the Hibiscus syrup by boiling 1/4 cup of dried jamaica blossoms in 1 cup of water with 1/4 cup of sugar. Simmer on medium-low heat until reduced to a thin syrup, roughly 10-15 minutes. Strain out the blossoms and cool to room temperature.

  2. Combine mezcal, jamaica, lime juice in a shaker with ice. Shake until a thick foam appears on the top of the surface.

  3. Dip the glasses into lime juice and then into the salt.

  4. Pour the mixture into a glass with crushed ice and top with a splash of seltzer water. Garish and enjoy!

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