The Province

Hibiscus margaritas offer up summer in a glass

- THE CULINARY INSTITUTE OF AMERICA

If you’ve spent much time travelling in Mexico or the southweste­rn United States, you may have seen folks enjoying an agua fresca on a hot day.

Agua frescas are simply water blended with sugar, fresh fruit, seeds (like chia) or dried flowers to make a refreshing, non-alcoholic drink.

Fruits like lime, pineapple and watermelon are all popular in agua frescas, but none is more recognizab­le than the jewel-toned water of the hibiscus flower. Known across the region as agua de Jamaica, hibiscus aqua frescas are sweet and floral.

The use of hibiscus in traditiona­l Latin American cooking doesn’t stop there.

In Mexico, the bright red flower can be found in everything from tacos to quesadilla­s, salsas, liquors and desserts.

Martin Matysik, a chef at the Culinary Institute of America, makes a hibiscus margarita, combining two of Mexico’s most beloved beverages for a hot-weather (or any weather) cocktail.

In this recipe, we’ve used mescal, the earthier cousin to tequila. It’s a distilled spirit derived from the agave plant and has many regional styles.

You’ll also notice that the recipe includes honey liqueur.

If you can’t find it at the liquor store, just omit it and add a dash of honey, which will provide the light sweetness and rich flavour that helps round out the tartness in the cocktail.

Experiment with fragrant and floral honeys, like orange blossom.

Since this drink is otherwise sweetened, use unsweetene­d hibiscus water.

If you’d like, you can make a big batch (use about 1 cup/250 mL of dried flowers for every 3 cups/750 mL of water), reserve some for the cocktail, and sweeten the rest to make a classic agua de Jamaica.

Sweeten it to taste with simple syrup or agave syrup. The mixture also makes the perfect Popsicle.

Dried hibiscus flowers can be purchased online, but you’re likely to pay a premium.

If you have a local market that specialize­s in Mexican or Latin American products, you will almost certainly find hibiscus flowers and other regional delicacies. Because if you’re making margaritas, tacos can’t be far behind!

Hibiscus Margarita

Servings: 1 Start to finish: 5 minutes active, 4 hours inactive

1 lime wedge, for preparing glasses (optional)

Smoked vanilla salt, for garnish (optional)

2 oz./60 mL Hibiscus Water (recipe below) 1 oz./30 mL mescal 1 oz./30 mL honey liqueur 1/2 oz./15 mL orange liqueur 1 oz./30 mL agave syrup 1/2 oz./15 mL freshly squeezed lime juice Sliced limes, for garnish Vanilla beans, for garnish (optional)

Prepare a tall glass by wiping the lime wedge around the top rim. Dip the rim of the glass in smoked salt, fill with ice and set aside.

In a cocktail shaker filled with ice, combine the hibiscus water, mescal, honey liqueur, orange liqueur, agave syrup and lime juice.

Shake vigorously and then strain into the prepared glass. Garnish with lime and vanilla beans, if using, before serving.

Hibiscus Water

Makes: 8 servings (about 2 cups/500 mL)

2 cups/500 mL water 2/3 cup/160 mL dried hibiscus flowers

In a large pitcher or container, combine the water and flowers. Set aside to soak for at least 4 hours or up to overnight.

Drain in a fine mesh sieve, using a wooden spoon to press out all of the liquid, and discard the flowers.

 ?? — THE CULINARY INSTITUTE OF AMERICA ?? A hibiscus margarita blends flowers, honey and mescal for a tasty Latin American treat.
— THE CULINARY INSTITUTE OF AMERICA A hibiscus margarita blends flowers, honey and mescal for a tasty Latin American treat.

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