Description
Refresh yourself with a hibiscus and strawberry jarrito with a kick of your favorite tequila. The addition of a chamoy and Tajin rim adds to the delicious flavor of this cocktail.
Ingredients
1 cup dried hibiscus flowers
1 1/2 cup sugar, divided
15 strawberries, tops removed
4 ounces tequila
1 cup ice
3 tablespoons tajin, plus more to rim jarritos
1/4 cup chamoy sauce
Instructions
Combine dried hibiscus, 1 cup sugar and 2 cups water in a medium saucepan over medium heat. Bring to a boil and set aside to cool for 15 minutes. Strain liquid into a separate container and reserve hibiscus flowers.
Place strawberries, 1/2 cup hibiscus concentrate, tequila and ice in a blender. Blend until smooth. Transfer to a separate container. Set mixture aside.
Add 1/2 cup boiled hibiscus flowers, Tajin, chamoy sauce and sugar to blender. Blend for 10 seconds. Transfer mixture to a shallow bowl.
Add Tajin to a separate shallow bowl.
Dip the rim of each jarrito in chamoy mixture, then in Tajin bowl to coat the rim. Add ice, strawberry slushy mixture and garnish with a sliced strawberry and remaining boiled hibiscus blooms. Enjoy.
Notes
Refrigerate any leftover hibiscus concentrate to make hibiscus agua fresca later. Refrigerate any leftover hibiscus/chamoy sauce to use as a fruit topping later.