Hibiscus Margarita

• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• Lime wedge
• Ice cubes
• 4 ounces hibiscus syrup (recipe below)
• 1 12 ounces 100 percent agave blanco tequila
• 1 ounce sparkling water
• Garnish: lime wedge or cinnamon stick
• 4 cups water
• 2 cups white sugar
• 2 cups dried hibiscus flower (jamaica)

1. For the Hibiscus Margarita:
2. Combine the sugar and cinnamon on a small plate.
3. Moisten the rim of the glass with the lime wedge, dip the glass in the cinnamon sugar, and shake off the excess.
4. Fill a 12-ounce glass with ice and pour in the tequila and hibiscus syrup.
5. Top up with sparkling water.
6. Stir carefully.
7. Squeeze the juice from the lime wedge you used to prepare the glass rim on top of the drink and discard the wedge.
8. Garnish with a fresh wedge of lime or a cinnamon stick.
9. For the Hibiscus Syrup:
10. Combine all ingredients in a saucepan and simmer over low heat until the sugar is dissolved, stirring often.
11. Cook at a slow simmer for 30 minutes.
12. Let stand for 2 hours (or as long as overnight), then strain into a storage jar, pressing down on the flowers.
13. Keeps indefinitely refrigerated.
14. Variation: Chill a 7-ounce martini glass and prepare the rim as described.
15. In a shaker jar, combine the ice, hibiscus syrup and tequila, along with 1 tablespoon Cointreau or Grand Marnier.
16. Cover tightly, shake well for 15 seconds, and strain into the glass.
17. Garnish with a thin slice of lime.

white sugar, ground cinnamon, wedge, cubes, hibiscus syrup, percent, water, lime, water, white sugar

Taken from www.cookstr.com/recipes/hibiscus-margarita (may not work)