Blueberry Hibiscus Margarita Recipe
Pueblo Viejo Reposado, fresh squeezed lemon and lime, house made hibiscus syrup and pureed blueberry
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Ingredients
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Base Ingredients
Hibiscus Syrup
Blueberry Puree
Garnish
Method
Hibiscus Syrup Preparation
- 1
Prepare Hibiscus Syrup
In a medium saucepan, combine 1 cup of dried hibiscus flowers and 2 cups of water. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 15 minutes.
- 2
Sweeten the Syrup
After simmering, strain the hibiscus mixture through a fine-mesh sieve into a bowl, discarding the solids. Return the liquid to the saucepan, add 1 cup of sugar, and heat over low until the sugar dissolves completely. Remove from heat and let cool.
Blueberry Puree
- 3
Make Blueberry Puree
In a blender, add 1 cup of fresh blueberries. Blend until smooth. You can strain the mixture if you prefer a smoother texture.
Margarita Mixing
- 4
Mix the Margarita
In a cocktail shaker, combine 2 oz of Pueblo Viejo Reposado tequila, 1 oz of fresh lemon juice, 1 oz of fresh lime juice, 2 oz of the prepared hibiscus syrup, and 1 oz of blueberry puree.
- 5
Shake
Fill the shaker with ice, cover, and shake vigorously for about 15 seconds until well chilled.
