Taste of Mexico: Raspberry Hibiscus Margarita with Jalapeño
Let’s celebrate Margarita Week 2018. This is a social media event with food bloggers and enthusiasts across the virtual stratosphere, honoring margaritas and Cinco de Mayo. It is an annual event hosted by Kate Ramos of Hola Jalapeno, where we share margarita recipes with the world. Over the last couple of weeks, I tested recipes and tasted delicious margaritas and finally decided to share a recipe for Raspberry Hibiscus Margarita with Jalapeño. It is a floral and spicy remake of a traditional Hibiscus Margarita.
Raspberry Hibiscus Margarita with Jalapeño
My recipe for raspberry hibiscus margarita is made with a juice of raspberries and hibiscus herb tea, infused with jalapeño peppers and orange peel. A small amount of sugar is added to the juice because I like to taste the tequila and fruit in my margaritas, not sugar. The juice recipe makes about 1 quart (a shy liter), which makes enough for 16 cocktails using equal proportions of juice to tequila.
I prefer margaritas made right before I drink it, as margaritas taste best after they are just shaken. If you insist on mixing the margarita ingredients together, to speed the cocktail making process along, do so right before your guests arrive. Later as you offer each guest a drink, add enough margarita mix to your ice filled cocktail shaker for 2 margaritas. Then shake and serve.
Another bonus from making the raspberry hibiscus jalapeño juice, is the juice makes a delicious nonalcoholic beverage. Whenever I entertain I always offer a choice of cocktails and nonalcoholic drinks for my guests to enjoy. To make a Hibiscus Margarita mocktail, mix together, using a one to one ratio of juice to either seltzer or ginger ale. Garnish the same as you would the Margarita. Your guests will be delighted at having a refreshing drink that is healthier than soda.
For each recipe, a margarita or mocktail, this drink tastes best with the rim of the glass coated in salt and ground chili powder. The spiciness in the juice and from the salt-chili rim, compliments the hibiscus and tequila perfectly. If you really do not like the glass coated in salt, add a small pinch of chili salt to the cocktail shaker or glass and mix. Just like a pinch of sea salt on dark chocolate, salt paired with the hibiscus juice and tequila is the finishing touch that makes a big difference.
A year ago, I wrote a post congratulating my son Evan, for finishing his actuary exams on Cinco de Mayo. In his honor I published a recipe for a “Classic Margarita.” Evan prefers his tequila straight up over ice, but I don’t believe he would refuse a refreshing remake of a classic Margarita. A year later, I get to wave my proud mama flag again, but this time it is for the whole family.
This year on Cinco de Mayo we have the honor to celebrate with my oldest son, Andrew, his wife Amanda, and his in-laws at the wedding of Andrew’s brother-in-law. As we raise our glass to toast the newly married couple, we also will congratulate Andrew for finishing his MBA. These past two years and a half were jam-packed from working full-time, getting engaged, planning a wedding, getting married, going to graduate school, brewing award-winning beers, and a hurricane through the state of Florida this fall. Steadfastly moving forward without looking back, Andrew did it and now looks forward to growing his career. Andrew continues to impress me how he manages to clearly see his goals ahead and maintain a positive attitude, even when things don’t always go his way. His positive attitude comes from within, but also from his love for and from Amanda. Together, their love for one another is a foundation of respect, caring, and fun.
This year, Amanda also had her proud moments by getting a job promotion with a lot of responsibility and travel.
More Family Celebration
As Evan comes upon his anniversary of passing his professional exams, he is about to begin a new adventure and is getting married in 6 weeks. His fiancée, Emily, is finishing a major accomplishment of her own when she finishes her Master’s in Education in two weeks.
We are blessed with three wonderful sons and I cannot finish my post without mentioning my youngest son, Taylor. Upon college graduation he toured Europe over the summer, then upon his return moved to New York City and started his career. The kid just hasn’t stopped moving and he likes it that way. The extended working hours are grueling, but he remains positive and happy with his work and colleagues.
What this adds up for us is our boys are all grown up and make us proud everyday. Our family is growing, and we are so excited about the love and happiness they found. Once we were 5, now we are 7 strong and couldn’t be more thrilled.
What to Eat with your Hibiscus Margarita?
Enjoy your raspberry hibiscus margarita with your favorite Mexican food or with any type of cuisine from around the world.
Chicken Enchiladas with Roasted Tomatillo Sauce. Grilled Chicken with Creamy Poblano Rajas Sauce. Rolled Flank Steak with Chimichurri Sauce. Roasted Cauliflower with Kale Parsley Pesto. Zucchini Basil Frittata. With dessert of Double Coconut Pie. Lemon Saffron Syrup Cake., or Bitter Orange Flourless Chocolate Cake
Cinco de Mayo is becoming an auspicious day for my family, and I will gladly keep that tradition going. Join me on this May 5th in a toast, whether you are celebrating Mexico’s victory over Napoleon in the Franco Mexican War in 1862, your cultural heritage and identity, your family, fulfilling dreams , accomplishing your goals, love, good will, peace, or just sharing a recipe around the world, by raising your glass and give thanks. Cheers my friends. May your life be filled with many celebrations and joy.
Check out all the recipes from the talented individuals Margarita Week participants. Follow the #maragritaweek on Instagram, and Hola Jalapeno’s Margarita Week web page.
Fresh raspberries, hibiscus herb tea, orange peel and jalapeño steep together making a bright floral juice that is not too sweet and has a lot of spunk. Combine the juice with 100% pure agave, blanco tequila, Cointreau, lime juice (optional), for a refreshing hibiscus margarita. Or, mix the juice with seltzer or ginger ale for a nonalcoholic beverage. For either version, don’t skip on salting the glass rime. The salt and extra ground chili pepper compliments the hibiscus and tequila perfectly. Trust me it makes a big difference.
For make a nonalcoholic Raspberry Hibiscus Jalapeño beverage, stir together a one to one ratio of Hibiscus juice to seltzer. Too sweeten up the drink mix the juice with some 7-Up, or ginger ale. I recommend a ratio of two parts juice to one soda, so it is not too sweet.
Use any herbal tea with hibiscus listed as the first ingredient. I tested this recipe with Red Zinger Tea by Celestial Seasoning, but Lemon Zinger, Wild Raspberry Hibiscus Herb Tea by Stash, or the equivalent amount of dried hibiscus flowers are all good substitutes. Once the juice is finished, it will taste spicy, but keep in mind for the final product, the juice will get diluted with other liquids. If you wish, control the heat by how much of the white pith and seeds in the jalapeño pepper you add to the raspberries and hibiscus juice.
Raspberry Hibiscus Jalapeño Juice
- 1, 10 oz (283 g) bag of organic frozen raspberries, thawed
- 6 Hibiscus tea bags
- 1 jalapeño stem removed and cut in half
- ¼ cup (53 g) 53 g granulated sugar
- 3, 2-inch (5 cm) long strips of orange peel
- 5 cups (1.25 liters) water
Raspberry Hibiscus Margarita with Jalapeño
- Coarse salt like Kosher salt
- 1/8 -1/4 teaspoon ( a pinch) of ground chili pepper
- 2 oz (60 ml) raspberry hibiscus jalapeño juice
- 2 oz (60 ml) 100% agave blanco tequila
- 1 oz (30 ml) Cointreau
- A squeeze of lime juice from half a lime
- 3 mint leaves
- 1 basil leaves
Raspberry Hibiscus Jalapeño Juice
In a medium sauce pan, at least a 2-quart (2 liter) capacity, combine the thawed raspberries, hibiscus tea bags, jalapeño pepper, orange peels, granulated sugar and water. Turn the heat up to high and bring to a boil. Reduce the heat to medium/medium-low and keep the juice at a gentle simmer for 20 minutes. Turn off the heat and let the juice steep for another 20 minutes.
Strain out the solids from the juice. Pour the juice into a fine mesh strainer resting over a bowl with at least a 2-quart (2 liter) capacity. Hold the strainer over the bowl and gently press out any remaining juice in the strainer. Dispose of the solids in the strainer.
Cool the juice before refrigerating it. Fill a large bowl with ice and rest the bowl with the juice in the middle of the ice. Stir now and then for even cooling. It could take about a half hour for the juice to cool enough to cover and refrigerate. If you keep the juice in the ice bath for at least an hour the juice might be chilled enough to make a drink. Keep in mind margaritas or juice tastes best when they are nice and cold.
The juice makes about 1-quart, (1 liter). Store covered in the refrigerator until needed. The juice will last for up to one week in the refrigerator.
Raspberry Hibiscus Margarita with Jalapeño
Pour some salt about a 1/4 cup, 75 ml, onto a plate wider than the diameter of your drinking glasses. Add the ground chili and mix. Take out your margarita glasses or double-old fashioned glasses and wet the rim of each glass with a piece of lime. Turn the glass upside down and dip it into the salt and chili mix. Make sure the whole rim is coated in salt. If you are using double old-fashioned glasses, add 5 ice cubes to each prepared glass just before you pour in the margarita mix. Set aside.
In a shaker filled half way with ice, add the tequila, hibiscus juice, Cointreau, and lime juice if using. Add the mint and basil leaves by placing the herbs in the palm of your hands and clap. You want to smash the herbs to release their aroma. Rub your hands together and let the herbs fall into the shaker. Add more orange zest if you like.
Shake for 15 seconds a good and hearty shake like you are dancing the salsa. Then strain into your salt rimmed margarita glass. Garnish with a slice of lime, a slice of jalapeño and orange zest.
Large batch and ahead of time preparation:
If you are having a large party and want to mix the ingredients before your guests arrive, mix the Margarita ingredients without the herbs, into a pitcher just before your party begins.
FYI, I did not test out the proportions as it was just the two of us over the weekend and I did not want to drink or waste a whole liter of tequila. I did the math for you. Taste and adjust the ingredients as you prefer.
In a pitcher, stir together 1-quart (1 liter) raspberry hibiscus jalapeño juice with 1 quart (1 liter) of 100% agave blanco tequila, one-pint (600 ml) of Cointreau, and ¾- 1 cup (185 ml – 250 ml) fresh squeezed lime juice, if using. Add less lime juice then specified and taste. Adjust the margarita mix as you see fit. Cover the pitcher with plastic wrap and keep it chilled in the refrigerator before mixing in a cocktail. When ready, pour enough margarita mix for two drinks, 8 -10 oz (250 – 300 ml), into a cocktail shake then add the herbs. Shake well and serve. Garnish with lime wedges, jalapeño slices, orange segments or zest.
Additionally, you will need to make extra juice for a nonalcoholic beverage.
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Taste of Mexico: Classic Margarita
Cinco de Mayo is a great celebration of Mexican heritage and culture. As with many cultural holidays, the festivities focus on parades, parties, music, food, and drink. It just so happens, May 5, 2017 is also an auspicious day for my family, my son Evan in particular. So, I want to give him a toast and raise a margarita in his honor.
If I can boast and be a proud mama, for the past 6 years Evan has continuously studied, taken and passed 9 actuary exams. If I remember correctly, the average time it takes to complete all 10 exams is 10 years. Fingers crossed, he will accomplish this feat in 6. Against the odds, he passed each exam in his first try. This is not an easy task. It is hard work to keep this schedule up and stay focused for so long. Life happens and there are always distractions to resist. To accomplish his goals, he established a rigorous study schedule using his former training as a college varsity swimmer to model and organize his study schedule. The final day is here and today May 5, 2017, Evan takes his final actuary exam. Kudos to you Evan.
Evan believes it is a good sign his last professional exam falls on Cinco de Mayo. After the exam is done, stepping out into Cinco de Mayo festivities is a great way to celebrate. As luck would have it, one of his good friends is getting married this weekend and he jokes, “It’s really nice of Meggie’s parents to throw me a party this weekend because I finished my exams.”
Surprisingly, his preferred drink is tequila. I look at him cross-eyed and confused as he explains how tequila is a delicious and complex drink. His preference is “really good” tequila on the rocks to sip and enjoy. Evan insists good tequila is nothing like the namesake that sparked its reputation.
My memory of drinking tequila is dramatically influenced from my college days. (I can so hear my boys having a chuckle with this statement). It’s not that I drank it a lot, Sarah Lawrence had possibly two tequila sunrise parties in my four years at school. Honestly, I didn’t drink that much, but with tequila, a little goes a long way. To this day, I have not looked at a tequila sunrise and might need some persuading to try one. Later, I learned the tequila I drank in college was not real tequila, but some strange brew with a mysterious worm sloshing about in the bottle.
It is funny, while researching tequila for this post every article started the same way. … “I know we all have our tequila stories from college, but….” Almost every article pleads with the reader to give tequila a second chance. It appears that the 70’s and 80’s gave tequila a bad rap that has lasted to this day.
Eventually, I will work my way up to sipping tequila, but until then a margarita is my choice drink with tequila. Classic margarita is one of my favorite drinks. A little fresh lime juice, a splash of orange liquor mixed with tequila is a bright blend of flavors. A delicious margarita depends on fresh quality ingredients. I know it is tempting to make a pitcher with store-bought limeade. However, the best ones are made one at a time, shaken not stirred, and with fresh lime juice. My preferred margarita is on the rocks without salt. Every now and then I add a salted chili rim spiked glass for some perk and heat.
So today as we celebrate Cinco de Mayo, I toast Evan and congratulate him and all his accomplishments. Evan may you continue to soar through life like a champion. You are a fun, compassionate, generous, intelligent, and loving person. I feel very blessed you are my son.
Taste of Mexico: Classic Margarita
Enjoy a classic margarita made with fresh lime juice.
- 2 oz blanco tequila
- 1 oz Cointreau
- 1 oz fresh lime juice
- 1/2 oz or less simple syrup*
- Kosher salt for garnish
- Lime wedge for garnish
Fill a shaker with ice cubes then add the ingredients. Shake the mixer for 15 seconds to make all the ingredients sing together in harmony and like you are dancing the salsa.
Rub the rim of a highball glass with lime and coat the rim with Kosher salt. Fill the glass with ice cubes then pour the margarita in the glass. Enjoy!
How to make simple syrup:
Add 1 cup water and 1 cup granulated sugar to a sauce pan and bring to a simmer. Stir until the sugar dissolves and simmer for 5 minutes. Turn off the heat and cool. Keep the simple syrup in the refrigerator in a sealed container until needed. Will last for several months in the refrigerator.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.