Luna De Margarita Recipe

1. Make quick hibiscus syrup

Combine 1/4 cup water and 1/4 cup sugar in a small saucepan over medium heat until sugar dissolves. Add 1 tsp dried hibiscus petals, simmer off heat for 5 minutes, then steep 10 minutes. Strain, reserve 3/4 oz total syrup (use 1/2 oz in cocktail, 1/4 oz for garnish). Cool to room temperature before using.

2. Chill glass

Place a coupe or martini glass in the freezer or fill with ice water to chill while you build the cocktail.

3. Build and dry shake (if using egg white)

In a cocktail shaker, add 2 oz blanco tequila, 0.75 oz crème de banane, 0.75 oz Lillet Blanc, 0.75 oz fresh lemon juice, 0.25 oz simple syrup, 0.5 oz hibiscus syrup, and 0.5 egg white (if using). Seal the shaker and dry shake (no ice) hard for 15–20 seconds to emulsify and create foam.

4. Shake with ice

Add 1 cup of ice to the shaker and shake vigorously for 10–15 seconds until well chilled and slightly diluted. If not using egg white, combine ingredients directly with ice and shake 12–15 seconds.

5. Fine strain

Discard ice/water from the chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to remove ice shards and achieve a silky texture.

6. Drizzle 0.25 oz reserved hibiscus syrup across the surface of the cocktail; it will create a floated rose-pink crescent reminiscent of a lunar arc.

7. Garnish with a single dried hibiscus petal placed on the foam or a lemon twist/wheel on the rim. Serve immediately.