Recipe

Cranberry Hibiscus Margarita

Available at elNico in Williamsburg 

Created by: Cristhian Rodriguez, Beverage Director

Ingredients:

• 5 Drops Saline Solution
• 0.25 oz Margarita Mix
• 0.25 oz Pineapple Juice
• 0.5 oz Lustau Amontillado Sherry
• 0.75 oz Lemon Juice
• 0.75 oz Cranberry Hibiscus Syrup*
• 1 oz Olmeca Altos Reposado Tequila

Method:

Use the lime wedge to moisten the top inch of the outer rim of a chilled double rocks glass. Gently roll the double rocks glass in kosher salt to the rim half of the glass. Shake off excess salt. Use the corner of a folded cocktail napkin to make the salt a consistent thickness. In a cocktail tin, add all the ingredients. Fill the double rocks glass with ice cubes. Fill the cocktail tin with ice cubes. Cover and shake vigorously. Strain the cocktail into the double rocks glass.

*Cranberry Hibiscus Syrup

To note: Keep in metrics. Otherwise, a lot of the measurements would be off or odd to measure.

Ingredients:

• 4,000g Cranberry Juice
• 20g Dried Orange Peel
• 40g Fresh Lemon Peels
• 100g Ceylon Cinnamon
• 40g Allspice
• 40g Star Anise
• 20g Mace
• 200g Hibiscus
• 20g Malic Acid
• 10g Kosher Salt
• White Sugar as needed

Method: (yields 8 quarts) Combine cinnamon, allspice, star anise, and mace. Add 50% of the spice to a pot on medium heat. Cook until toasted and aromatic. Add the rest of the spices, plus juice and citrus peels. Bring to a simmer and simmer for five minutes. Remove from heat, add hibiscus, and let steep for 10 minutes. Strain through Chinos. Brix to 50 with white sugar. Whisk in malic acid and salt.