Everything is better with tea. Tea has a way of always meeting the brief; today’s request: to contribute to a bright margarita cocktail. A bold quest that demands a tea in kind – Egyptian Hibiscus.
Our Brisbane tea shop has found kindred friends at The Stratton Bar in Newstead, who recently ran a ‘Margarita Month’. A month devoted to this stunning, beloved drink inspired their imagination and creativity – as such, a lovely collaboration has been born:
Hibiscus Margarita Tea Cocktail
By The Stratton Bar
Featuring Tour de Tea’s Egyptian Hibiscus.
The great thing about a margarita is its versatility: it’s served in so many ways around the world to accommodate different climates or preferences. You can serve it like a Tommy’s margarita on ice cubes, as a frozen margarita, or stick to the classic way as this recipe suggests:
Shaken | Double Strained | Salted Rim.
Ingredients – Single Serve
- 45ml Tequila
- 15ml Triple Sec or Cointreau (n.b. if you don’t have either at home and don’t want to buy an
entire bottle, use 15ml orange juice instead and make your tequila measurement 60ml) - 15ml lime juice (freshly squeezed)
- 15ml sugar syrup (To make, mix 30 grams of sugar with 30ml of hot water
and stir until sugar is 100% dissolved) - 45ml of tea (we recommend a tea that complements tequila, such as the
Egyptian Hibiscus tea, or something floral or with bold flavour notes. Steer clear of English
Breakfast, it doesn’t work… trust us on that) - Table salt for glass rim
- Citrus for glass rim (lemon, orange, lime)
Method
- Grab your glassware (ideally a martini style glass, but anything will do)
- Get a plate big enough to put the top of your glass on
- Place some table salt onto the plate (the amount of table salt should be generous so we can
ensure enough salt rim) - Cut a small slice of citrus. With the flesh side of the citrus, wipe across half ofthe glass rim
- Place the glass rim into the salt. The citrus will hold the salt onto the glass for you
- Next, brew your hibiscus tea. Brewing your tea now will allow time for you to start the other parts of
the cocktail, and doesn’t waste time in the process - Add all the other ingredients (other than the hibiscus tea) into your shaker (Tequila, Triple Sec or
Cointreau, lime juice, sugar syrup) - By this time the tea will have brewed and can be added to the cocktail shaker
- Put some ice into your shaker, and shake away!
- Once shaken for about 15 seconds, grab a strainer and fine strainer and strain into the salted
rim glass. The reason we are double straining this cocktail is to get rid of any flakey ice that
may sit on top of our cocktail from the shake - That’s it! You may add cubed ice to your cocktail if you desire.
