Wild and Spicy Hibiscus MargaritaJanuary 27, 2017 15:59
|Serves 1 or a party in a jug|
|The most quintessential favors of the traditional margarita with the enhanced floral/berry-like flavor and ruby red color of hibiscus flowers and the gentle heat of chili. Topped with an elegant salty foam in place of the traditional salt rim. The foam has a wonderful aroma and taste of preserved lemons and savory spices.|
Recipe By: Jocelyn Etherington, Wild Hibiscus Flower Company
INGREDIENTS1/2 birds eye chili 🌶, muddled a little in the shaker
20ml Cointreau (Orange Flavoured Liqueur)
40ml Silver tequila
20ml Hibiscus 🌺 Flower Syrup (from jar of Wild Hibiscus Flowers in Syrup & reserve flowers for garnishing - they will also keep in the fridge for several weeks for later use in other recipes)
20ml fresh lime juice
10 ml fresh lemon juice
Shake all ingredients in a cocktail shaker with ice.
(Alternatively multiply recipe quantities to fill a jug and shake each serve with ice before serving).
Strain into glass (with or without extra ice).
Top each glass with Salty Preserved Lemon Foam. If you do not have a whipper a traditional salt rim will work a treat!
Salty Preserved Lemon 🍋 Foam:
ISI Whipper and 2 bulbs
3 segments / about half a salt preserved lemon (homemade or available from delis)
1.5 - 2 cups water
2g Xanthan Gum (available in health food shop or isles)
Chop the preserved lemon (skin and flesh) and add to a medium saucepan along with some of the spices from the jar.
Muddle the lemon a little more and add the water.
Bring to a simmer for 3-5 minutes, stirring occasionally.
Strain out liquid and let cool. The lemon pieces can be discarded.
Measure 300ml of the cooled lemon liquid into the whipper. Add in the 2g (0.6-0.7%) Xanthan Gum. Place lid on whipper and shake to incorporate Xanthan Gum. Dispense 2 whipper bulbs with whipper upside down, shake and then refrigerate for 20 mins.
Shake well before each use.