In a small sauce pot combine the water and sugar. Bring up to a simmer over medium heat, about 2-3 minutes. Once it simmers and the sugar has dissolved remove from heat and add in the hibiscus. Stir and let steep for 15 minutes to infuse.
Once the simple syrup is a bright purple color strain the mixture through a fine mesh strainer into a jar or liquid measuring cup. Place in the fridge to chill.
To make 1 cocktail add 5-6 large basil leaves to a cocktail shaker along with 1 ounce lime juice and 1 ounce orange juice. Muddle for 30 seconds to release the basil oil.
At this point if you want a spicy margarita, add in 2-3 jalapeño slices and muddle along with the basil.
Next add in 2 ounces tequila, 1 1/2 ounces hibiscus simple syrup and 1/2 cup of ice. Add lid and vigorously shake for 30 seconds. Strain into a glass filled with crushed ice.
If you want salt on the rim, before pouring rub a lime around the edge of the glass then dip in salt. Add ice followed by the shaken margarita.
Garnish with lime slices and a sprig of basil.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell