Ingredients
- 16 ounces silver (blanco), 100 percent agave tequila
- 2 ounces dried Jamaica flowers, also known as hibiscus or flor de Jamaica (about 1 1/4 cups)
- 5 ounces Grand Marnier
- 4 ounces freshly squeezed lime juice (from about 8 limes)
- 2 ounces Simple Syrup
- Ice (optional)
- Lime wedges, for serving
Preparation
Step 1
Place the tequila in a medium saucepan and warm over medium-low heat until the temperature reaches 160°F and the tequila is just beginning to steam, about 6 to 8 minutes. Remove the pan from the heat, add the Jamaica flowers, cover, and steep for 15 minutes.
Place a fine-mesh strainer over a nonreactive, heatproof, 1-quart container and pour the infused tequila through the strainer; discard the solids.
Add the remaining measured ingredients and stir to evenly combine. Cover and refrigerate until chilled, about 1 1/2 hours.
Just before serving, stir to recombine. Pour into a margarita glass filled with ice, and garnish with a lime wedge. Alternatively, place 4 ounces of the margarita mixture in a cocktail shaker. Fill the shaker halfway with ice and shake vigorously until the outside is frosty, about 30 seconds. Pour the contents into a chilled margarita glass, garnish with a lime wedge, and serve. Repeat for the remaining margaritas.
Simple Syrup
- 1 cup cold water
- 1 cup sugar
Place water and sugar in a container with a tightfitting lid. Shake vigorously for 3 minutes. Let rest for about 1 minute. Shake again for 30 seconds. Store, sealed, in the refrigerator.
Alternatively, you can heat the water and sugar in a small saucepan, stirring until the sugar has dissolved. Cool completely and store, sealed, in the refrigerator.