In Mexico, hibiscus flowers are called flores de Jamaica. Some shops sell also them as dried bissap flowers
- 4cl La Escondida
- 4cl Hibiscus-agave nectar
- 3cl fresh-pressed lime juice
- 1 tsp finely-ground cane sugar
- Medium-sized ice cubes
- Lime wedge
- Cocktail strainer
- Rocks glass
To make the hibiscus nectar
- Bring 1L of water to a boil
- Remove from heat and add 40g of dried hibiscus flowers
- Stir in 180ml of agave nectar
- Let steep with a lid for 1h
- Strain out the flowers, bottle and refrigerate
To make habanero salt
- Finely chop 1 medium-sized habanero pepper
- Mix with 150g of coarse sea salt
- Spread the mixture out on an oven pan lined with wax paper
- Bake at 120C for 1h, regularly breaking down and spreading any clumps that form
- Once completely cooked through, finely grind the mixture in a spice grinder or with a mortar and pestle.
Prepare a rocks glass with a salted rim: use a lime wedge to moisten the glass rim and press upside down on a plate with the habanero salt. Then, add the mezcal, lime juice, hibiscus flower nectar and cane sugar to a shaker with 5-6 ice cubes and shake vigorously for 10-15 seconds. Strain into the rocks glass over fresh ice cubes. Serve with a straw and a lime wedge on the rim.
The hibiscus flower nectar pleasantly elevates La Escondida’s subtle smoke flavour, then backed up by the habanero salt. Floral, full-flavoured and pleasantly tart, this margarita is a joy to sip and enjoy as the different components mix and trade prominence.