photos by hannah haston
Our Cinco de Mayo (pre)party was the first-ever fiesta at the bungalow, and it was a dreamy occasion. With a delicate combination of patina, Palo Santo, and good company, this gathering had a timeless and unforgettable feeling to it. As Cinco de Mayo approaches, so does the question, what (or where) are we going to drink? As you may know, it can range from tasteless beer and straight tequila shots to deliciously curated cocktails. We chose the latter.
This Smoky Hibiscus Margarita recipe was given to us by our friend, Ricky Cobia – nominated for CultureMap’s Tastemaker Award for Best Bartender of 2018 – one of Austin’s finest mixologists that knows his way around a bottle of mezcal. For all of you Austinites, you can find him at Otoko and Watertrade, mixing up something undoubtedly delicious.
Click here to see our garden inspired Cinco de Mayo party!
Smoky Hibiscus Margaritas
Serves 8
A Smoky Hibiscus Margarita For Your Summer Parties
Categories
Ingredients
For the hibiscus simple syrup:
- 2 cups sugar
- 2 cups water
- 1 cup dried hibiscus petals, any color
For the margarita batch:
- 12 oz tequila
- 6 oz lime
- 4 oz hibiscus simple syrup
- 4 oz cointreau
- 4 oz ancho reyes
- pinch of salt
Instructions
For the hibiscus simple syrup:
- Add the water and sugar into a saucepan, bring to a boil.
- Take off heat and add hibiscus petals, let soak for up to 15 minutes.
- Strain out the petals.
- You can store up to 1 week in an airtight container.
For the margarita:
- Combine all ingredients in a pitcher and stir.
- Rim the glasses with a chili-salt mixture (optional), and fill with ice.
- Pour and enjoy!
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