Per Se Hibiscus Margarita Recipe

Combine and simmer

In a small saucepan combine 1 cup water, 1 cup granulated sugar, 1 cup dried hibiscus flowers, and 1 cinnamon stick. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Infuse with sage

Once simmering, reduce heat to low, add 4 fresh sage leaves, and simmer gently for 5 minutes to infuse aromatics and color.

Steep and cool

Remove the saucepan from heat and let the syrup steep, covered, for 20–30 minutes to intensify flavor. Taste; if too tart, you can add up to 2 tablespoons more sugar while still warm and stir to dissolve.

Strain and store

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean jar, pressing on solids to extract liquid. Discard solids. Cool to room temperature, then refrigerate. Syrup will keep 2 weeks refrigerated.

Prepare glass and rim

Run the lime wedge around the rim of a rocks or coupe glass. On a small plate mix 1 tsp fine sea salt with 1 tsp coarse sugar (optional) and dip the rim into the mixture to coat. Set glass aside.

Shake the cocktail

In a cocktail shaker add 2 oz blanco tequila, 0.5 oz orange liqueur, 1 oz fresh lime juice, 1 oz pomegranate juice, 0.75 oz hibiscus–cinnamon simple syrup, and a handful of ice (about 1 cup). Add a few fresh sage leaves (torn lightly) into the shaker for a bright herb aroma. Shake vigorously for 12–15 seconds until well chilled.

Double strain and serve

Double-strain the cocktail into the prepared glass over fresh ice if serving on the rocks, or without ice if serving up. Use a fine mesh strainer in addition to the shaker strainer to remove small herb bits and ice shards.

Garnish the drink with a fresh sage sprig (clap it between your palms first to release oils) and float a single dried hibiscus flower on top. Optionally grate a tiny pinch of cinnamon over the surface for added aroma.