So this time next year I’ll probably be enjoying the May Day bank holiday instead of thinking about Cinco de Mayo. That’s definitely not a thing in the UK, which is a shame because I’ll take any excuse for margaritas and yummy Mexican food!
I don’t often make margaritas, as you may have noticed gin tends to be the tipple of choice in my neck of the woods, but it would seem wrong not to indulge for Cinco de Mayo.
The great thing about a margarita is that you can add all manner of flavours to it and it’s still a margarita. On our recent trip to Sedona AZ Mr Colonial Cravings had one that was flavoured with coriander and red pepper, unusual but really good!
This one’s on the sweeter side with the addition of some hibiscus syrup to a classic margarita base. It’s sweet and tart and very, very pretty. I can’t get enough of hibiscus at the moment, look at these beautiful blooms that we spotted on our trip to Cuba in April.
To make the hibiscus syrup just boil 75ml water, 50g and sugar and 2 tbsp of dried hibiscus for about three minutes. Strain it and let it cool before using.
50ml tequila (I used Patron silver)
juice of 1 large lime
30ml triple sec/orange liqueur
30ml hibiscus syrup
Shake everything except the hibiscus syrup together with ice and then pour into two rocks glasses, filled with more ice and rimmed with salt or sugar if you like. drizzle the hibiscus syrup around the edge so that it sinks to the bottom of the glass and garnish with a slice of lime.