RECIPE: THE BEAT'S HIBISCUS MARGARITA

Loam recently sat down with The Beat on their garden patio, a perfect pause on a hot afternoon. Right before we had arrived, co-owner Lucy had been experimenting with cocktails. The result? A hibiscus margarita, sweet and refreshing with the optimum balance of sour fresh lime juice and biting salt crystals. An added bonus, hibiscus tea aids in heart health and digestion. How dang good is that?

 

INGREDIENTS:

hibiscus tea: brewed with 2 tablespoons of dried flowers to 2 cups of boiling water

agave nectar

tequila

Cointreau (or any citrus liqueur)

one to two limes

coarse salt

 

HOW-TO:

1. Combine cooled hibiscus tea, 1 tablespoon agave nectar, 2 oz. of tequila, ¾ oz. of Cointreau, and the juice of ¾ of one lime.

2. Shake mixture with ice. Add additional agave to achieve desired sweetness.

3. Strain over fresh ice in a glass.

4. Garnish rim of glass with salt and a lime wheel.

5. Sip! Yum.