Recipe and photo by Alexa Soto courtesy of California Strawberry Commission
The Hibiscus Tea:
1 c. dried hibiscus flowers
6 c. filtered cold water
½ lb. California Strawberries, sliced
The Cocktail:
2 - 3 oz. tequila
2 limes, cut into quarters
1 oz. of simple syrup
3 - 4 drops of orange bitters
4 oz. strawberry hibiscus tea
Ice to shake
Optional hibiscus margarita salt
In a pot, bring 2 cups of water to a boil. Add in the dried hibiscus flowers and boil for 5 minutes. Strain into a pitcher. Add sugar if desired or leave unsweetened if you prefer.
Add in 4 cups of cold water. Mix to combine then add in sliced strawberries. Let it sit for 10 minutes while you prepare your cocktail ingredients.
Pour margarita salt on a plate. Line the rim of a glass with lime and then dunk the rim in the salt.
To the cocktail shaker add ice, tequila, simple syrup, orange bitter, strawberry hibiscus tea. Add lid and shake well. Add fresh ice to your glass and pour in drink. Top off with additional fresh strawberries and serve.