A tropically accented Margarita that’s guaranteed to get to the good times rolling.
If you can get your hands on rosella flowers, this recipe is an absolute winner. You’ll need to start by infusing your tequila (set aside at least three days for this) and there’s a rosella syrup and salt to make, too. But at the end of it, you’ll feel like a full-fledged bartender with an impressive new cocktail to add to your repertoire.
Here’s the recipe:
For rosella tequila, syrup and salt
100g dried rosella flowers (for syrup, salt and tequila infusion) (approx 2 ½ cups)
1 bottle of tequila (we like 100% agave, preferably with plata/silver)
1 kg cane sugar (for syrup)
2 tsp salt
20 black peppercorns
For the drink itself
50 ml rosella tequila (recipe below)
25 ml lime juice
15 ml rosella syrup (recipe below)
Rosella salt & pepper on the rim (recipe below)
Start by infusing your tequila. Combine it with 25 grams of dried rosella flowers in a large jar. Infuse for 3-6 days, or until the tequila turns red. When you’re happy with the colour, strain the liquid from the flowers and keep it in the fridge.
Simmer 50 grams of rosella flowers in 1 litre of water for 30 minutes. Strain, add cane sugar, and stir until dissolved. Cool, bottle and keep in the fridge.
Blend 10g rosella flowers (approx ¼ cup), 2 teaspoons of salt, and black peppercorns until even and well combined. Keep dry. (This is used on the rim of the glass for added flavour.)
You’re almost there. Now, let’s make that Flores Margarita.
Combine tequila, rosella syrup and lime juice in a shaker (a cookie jar will do if you don’t have a shaker at home). Shake with ice and serve on the rocks with rosella salt on the rim.
A tip from the bar:
Don’t throw away the flowers leftover from infusing and making your syrup. Dry them again – in the sun or using a dehydrator – and use them for your next bartending adventure.
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Here’s how some of our friends in Bali are creating brightness on the island, and how you can support;
One of the OGs of Bali’s organic fruit and vegetable movement, Temuku grows and delivers fresh produce grown in the pristine hills of West Bali. They also make sourdough, kefir and immunity-boosting black garlic.
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