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The Merci Mercado team thought long and hard about how to add some extra pizzazz to an already delicious margarita cocktail. Hope you love it!
1-½ ounces tequila
¾ ounce hibiscus-cilantro syrup (recipe below)⠀
¾ ounce lime juice⠀
½ ounce bitter orange liqueur⠀
Merci Mercado Sal de Chapulín (grasshopper salt) for the rim⠀
1 cup sugar⠀
1 cup water⠀
½ cup dried hibiscus flowers⠀
¼ cup finely minced cilantro leaves and tender stems⠀
Measure out the lime juice and set aside. Using the spent lime shell, rub along outside half of glass. Gently roll the side of the glass in the grasshopper salt. Then, in a shaker ⅔ filled with ice, pour in tequila, hibiscus-cilantro syrup, lime juice and bitter orange liqueur. Shake 20 seconds and strain into the garnished glass over fresh ice. ⠀
For the hibiscus cilantro syrup: in a medium saucepan, combine sugar and water over medium-high heat. Stir constantly to dissolve sugar, bringing the mixture just to a boil. Then remove from heat and stir in dried hibiscus flowers. Cover and let sit 15 minutes. Strain out hibiscus flowers and discard. Next, add in cilantro and let sit for one hour. Fine strain into an air-tight container and either use immediately or refrigerate up to two weeks.
