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Coconut Hibiscus Margarita

Coconut Hibiscus Margarita

It's Margarita Time Somewhere!


It’s a little creamy, a little sweet, a little coco-nutty, and a lot of hibiscus!🍹 
Makes one Coconut Hibiscus Margarita

Hibiscus coconut margarita poured out of a shaker into a hibiscus flower salt rim.



Hibiscus Salt

1 tbsp pink Himalayan salt
1 tbsp Hibiscus Flowers 


Hibiscus Coconut Margarita

2 Hibiscus Tea Bags
6 ounces hot water
1 ½ ounces tequila Blanco
½ ounce orange liquor, such as dry Curaçao or Cointreau
½ lime, juiced
¼ tsp coconut extract (optional)
1 ½ ounces cream of coconut, such as Coco Lopez brand
Lime wedges for garnish


    Organic dried hibiscus flowers, an ingredient used to make the salt rim in a hibiscus coconut margarita.




     1. In a spice grinder, food processor, or using a mortar and pestle, combine the pink salt and hibiscus flowers. Run a lime wedge around the rim of cocktail glass, roll rim in hibiscus salt. Set aside. 


    2. Steep 2 hibiscus tea bags in 6 ounces of hot water for 5-7 minutes. To a cocktail shaker, add tequila Blanco, orange liquor, lime juice, cream of coconut, hibiscus tea, coconut extract (if using) and ice.


    3.  Shake vigorously, until well combined and frothy. Add ice to prepared cocktail glass; strain margarita into glass.


    4. Garnish and enjoy. Cheers!

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