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Author Notes: Who says margaritas are just for the summer? This deep-hued, sweet-tart variation works well for all seasons. —Food52
ounces reposado tequila
ounce Hibiscus syrup (recipe below)
ounce fresh lime juice
ounce agave nectar
Cinnamon sugar rim
- For the pureed hibiscus, bring 4 cups water, 2 cups of dry hibiscus flowers, and 2 cups of sugar to a boil. Remove from heat, strain and the hibiscus syrup is ready to use.
- In a cocktail shaker combine all the ingredients with ice and shake vigorously. Coat the rim of a margarita glass in cinnamon sugar. Serve cocktail over ice and garnish with a lime wheel.
- This recipe is a Community Pick!