Ingredients

1 cup dried hibiscus flowers ( about 2 ounces )
3 cups water
3/4 cup sugar
1 1/4 cups tequila
1/2 cup fresh lime juice
1/3 cup triple sec or 1/3 cup other orange-flavored liqueur
8 lime slices
Jamaica Margaritas are a popular cocktail in Mexico and other Latin American countries. Sometimes called Agua de Jamaica Margaritas, they are made with hibiscus flowers, which are known as Jamaica in Spanish. These flowers are commonly used to make tea and other beverages, and have a tart, cranberry-like flavor. When combined with tequila, lime juice, and triple sec, they make a delicious and refreshing cocktail that is perfect for a hot summer day. The red color of the drink comes from the hibiscus flowers, which also add a floral note to the flavor.

Instructions

1.In a medium saucepan, combine the hibiscus flowers, water, and sugar.
2.Bring to a boil over medium-high heat, stirring until the sugar is dissolved.
3.Reduce the heat to low and simmer for 10 minutes. Remove from heat and let cool.
4.Once cooled, strain the mixture into a medium pitcher.
5.Stir in the tequila, lime juice, and triple sec.
6.Fill a shaker with ice and pour in the margarita mixture.
7.Shake well and strain into salt-rimmed glasses filled with ice. Garnish with lime slices.

PROS

Jamaica Margaritas are a refreshing and exotic twist on a classic cocktail.
The hibiscus flowers add a unique floral flavor and beautiful red color to the drink.
They are perfect for a summer party or a Mexican-themed dinner.

CONS

These margaritas are high in calories and sugar.
They should be enjoyed in moderation as part of a balanced diet.

The hibiscus flowers can also interact with certain medications, so it is important to consult a doctor before consuming them.

HEALTH & BENEFITS

While Jamaica Margaritas are not particularly nutritious, they do contain some health benefits. Hibiscus flowers are rich in antioxidants and have been shown to lower blood pressure and cholesterol levels. They also have anti-inflammatory properties and can aid in digestion.

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