A delightful and refreshing margarita featuring muddled strawberries, tequila, lime, Cointreau, and a homemade hibiscus honey syrup. Garnish with a hibiscus salt rim and a fresh strawberry slice for an extra touch.
First, prepare the Hibiscus Honey Syrup: Combine 1 tablespoon dried hibiscus, 1 cup water, and 1 cup honey in a saucepan. Simmer on medium-low heat for about 10 minutes or until the honey has fully melted and the syrup just begins a soft simmer. Take off the heat and let it steep until thoroughly cooled before bottling. The syrup keeps in the fridge for about 3-4 weeks.
For the cocktail: Add the 4 stemmed and sliced strawberries, 1.5 oz tequila, and 1 oz lime juice to a glass and muddle. Strain the muddled mixture and pour into a cocktail shaker along with 1 oz hibiscus honey syrup and 0.75 oz Cointreau. Add ice and shake well. Rim a glass with salt (you can mix in some dried hibiscus for extra color if desired), fill with fresh ice, and strain the cocktail into it. Garnish with a sliced strawberry. Cheers!
