Lunch: Toloache Margarita

Ingredients

Hibiscus Puree
1 cup hibiscus flowers
1 ounce sugar
2 cups boiling water
Virgin Mix
1 ounce (2 tablespoons) triple sec
1 ounce (2 tablespoons) fresh lime juice
1/2 bar spoon of blueberries (1/2 teaspoon)
2 ounces (1/4 cup) Hibiscus Puree
2 ounces (1/4 cup) tequila blanco (recommended: Herradura Blanco)
1 ounce (2 tablespoons) Virgin Mix
Splash of simple syrup (equal parts sugar and water cooked until sugar dissolves, then cooled)
Hibiscus flower, for serving
Lime wedge, for serving

Instructions

Combine hibiscus flowers, sugar, and boiling water into a blender or food processor and carefully puree until smooth. Strain through a colander or fine mesh sieve. Let cool.
In a separate container, combine the triple sec and lime juice, stir well.
In a cocktail shaker muddle the 1/2 bar spoon of blueberries, then add the hibiscus puree. Pour in the tequila, virgin mix, and simple syrup. Add ice and shake well. Pour the margarita into a chilled rocks glass and garnish with a hibiscus flower and lime wedge. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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