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Ginger Margarita Recipe with Hibiscus Salt Rim

Inspired by a cocktail at Pujol's Ginger Margarita.

Prep Time
5 mins
Cook Time
5 mins
Total Time
8 mins
Servings: 1 cocktail
Course: Drinks
Cuisine: Mexican

Ingredients

For the hibiscus salt:
  • 1/4 cup dried hibiscus flowers
  • 2 tablespoons Flaky sea salt
For the ginger margarita:
  • 4 slices peeled ginger
  • 3/4 ounce fresh lime juice, plus more for the rim
  • 2 ounces silver tequila
  • 1/2 ounce agave nectar
Hibiscus salt, for the rim

Instructions

    Cup of Yum
  1. To make hibiscus salt, place dried flowers in a spice grinder and pulse to the texture of course meal. Add the sea salt, and pulse a few more times to combine. You're not looking for a fine texture here, but you also don't want any big pieces of dried hibiscus-check out the photo above for reference. Store covered at room temperature for several months.
  2. To make the margarita, wet the rim of a rocks glass with lime juice, then sprinkle on hibiscus salt. Fill glass with ice.
  3. Place ginger slices in a cocktail shaker with the lime juice. Muddle well until the ginger pieces start to break up. Add tequila, agave nectar and ice. Cap and shake until well chilled. Strain into the prepared rocks glass and enjoy!