Inspired by a cocktail at Pujol's Ginger Margarita.
Course Drinks
Cuisine Mexican
Keyword ginger margarita, margarita
Prep Time 5minutes
Cook Time 3minutes
Total Time 8minutes
Servings 1cocktail
Ingredients
For the hibiscus salt:
1/4cupdried hibiscus flowers
2tablespoonsflaky sea salt
For the ginger margarita:
4slicespeeled ginger
3/4ouncefresh lime juice, plus more for the rim
2ouncessilver tequila
1/2ounceagave nectar
Hibiscus salt, for the rim
Instructions
To make hibiscus salt, place dried flowers in a spice grinder and pulse to the texture of course meal. Add the sea salt, and pulse a few more times to combine. You're not looking for a fine texture here, but you also don't want any big pieces of dried hibiscus-check out the photo above for reference. Store covered at room temperature for several months.
To make the margarita, wet the rim of a rocks glass with lime juice, then sprinkle on hibiscus salt. Fill glass with ice.
Place ginger slices in a cocktail shaker with the lime juice. Muddle well until the ginger pieces start to break up. Add tequila, agave nectar and ice. Cap and shake until well chilled. Strain into the prepared rocks glass and enjoy!