Makes one 4-ounce drink
Adding our Dark Chocolate Prickly Pear Satin Crème chocolates lends this margarita a rich, nuanced flavor that balances beautifully with the bright flavors of lime and hibiscus.
For the prickly pear-hibiscus infusion:
2 Ethel M Chocolates Dark Chocolate Prickly Pear Satin Crème® pieces
1 teaspoon dried hibiscus flowers (or hibiscus tea)
1 ½ ounces boiling water
For the hibiscus salt garnish:
1 teaspoon dried hibiscus flowers (or hibiscus tea)
1 teaspoon coarse salt
Lime wedge, to rim the glass and garnish
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For the Classic: |
For the Virgin: |
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1 ½ ounces blanco tequila |
1 ½ ounces grapefruit juice |
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1 ounce lime juice (from 1 lime) |
¾ ounce agave syrup |
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1 ounce orange liqueur |
½ ounce lime juice (from ½ lime) |
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½ ounce agave syrup |
½ teaspoon orange blossom water |
Make the prickly pear-hibiscus infusion: Place the chocolate pieces and dried hibiscus flowers in a small bowl or measuring cup. Pour the boiling water over the mixture and stir until the chocolates dissolve. Set aside to cool slightly.
Make the hibiscus salt: Finely grind the hibiscus flowers in a spice grinder or mortar and pestle. Stir together with the salt and transfer to a small plate.
Prepare the glass: Run a lime wedge around the lip of a rocks glass and dip in hibiscus salt to coat. Set aside while you mix the cocktail.
In a cocktail shaker, combine the prickly pear-hibiscus infusion with the Classic or Virgin cocktail ingredients. Top with ice and shake vigorously until well chilled. Strain over ice into the prepared glass and garnish with lime.
The chocolates in this recipe can be found here under Custom Collections. Select your box and select your chocolate pieces.
Watch this short video on how to Design-Your-Own Custom Collection.
