These creative margaritas feature a vibrant Indian/Asian influence through the addition of tamarind. Tamarind is a fruit pod native to Asia and Northern Africa, but also very popular in Latin America where it’s called tamarindo. These refreshing cocktails are sweet-tart and delightfully boozy with a hefty mix of tequila and triple sec!

Ingredients:

Hibiscus Syrup:

• Water- 2 cups 
• Dried Hibiscus Flowers (Jamaica)-1 cup 
• Granulated Sugar- ½ cup 

Margarita:

• La Nima Blanco Tequila- 2 oz / 60 ml
• Orange Liqueur (Cointreau®, Grand Marnier®)- ½ oz / 15 ml 
• Freshly squeezed lime juice- ½ oz / 15 ml
• Hibiscus Syrup- 2 oz / 60 ml
• Rim: Equal Parts Rim Salt
• Garnish: Lime Wedge, hibiscus flower if available

Instructions: For syrup- Bring water to a boil in a small pot or saucepan. Add the hibiscus flowers and sugar, lower the heat to medium, and simmer steadily until the sugar dissolves and the syrup has thickened slightly, about 5 minutes. Strain the mixture through a sieve, and let cool. This makes about 1 ½ to 1 ¾ cups of syrup and keeps up to 1 week in the fridge. To make a single margarita– Combine hibiscus syrup, tequila, Cointreau, and lime juice with ice in a cocktail shaker. Shake well, then strain into a salt-rimmed ice-filled glass, garnish, and serve.