Hibiscus Sangria
Since Wednesday is Cinco de Mayo I wanted to post a classic cocktail that would be perfect for the Mexican holiday. No, it’s not the margarita. Don’t get me wrong, blended or on the rocks, the margarita is the first cocktail I think of when May 5th rolls around. But it’s not the only option. Sure, you could do a shot of tequila, but that’s kind of boring. No, I prefer something I can sip with plenty of fruit and flavor, and if it can serve a crowd without me having to tend bar, even better.
So, what has tons of fruit and flavor that can also be served to a crowd? A sangria of course! I bet you’re wondering how sangria is Mexican? It’s made with wine and brandy. While that’s absolutely true, it’s not the only way to make sangria. Turns out the classic punch is one of the more versatile cocktails out there. Sure, there are some basic necessities, like fruit and wine, but after that it’s anybody’s ball game. I’ve made a few different kinds and each one seems to be better than the last. I’ve discovered the secret lies in the ingredients. But that’s true with almost anything. The right combination of fruit and wine can make or break a good sangria. I mean, I wouldn’t pair apples with vodka. But apples, brandy, a little honey syrup and a chardonnay? Yes, please!
But what is it that makes this particular sangria perfect for Cinco de Mayo? The tequila and hibiscus syrup. I love hibiscus. Not only is the flower beautiful, once dried, it’s got a wonderful tart flavor. Those rich citrus notes are why its often used in teas and agua frescas. The Agua de Jamaica (ha-MY-ca), or hibiscus water, often accompanies mid-day meals throughout Mexico and Central America and is both sweet and tart and absolutely delicious! While dried hibiscus flowers can usually be found at grocery stores and Mexican markets, I got mine from my favorite produce supplier, Melissa’s. They sell hibiscus on its own or in tea form. I get it on its own so I can make plenty of syrups or agua frescas for the kids, and once you have the syrup, the options are endless.
While the Agua de Jamaica is wonderful all on its own, once you combine it with a little tequila, Cointreau and wine, you have a delicious cocktail. But since sangria needs fruit, adding some fresh strawberries and oranges knock it out of the park! By the time the sangria steeps for 24 hours, you can’t even taste the alcohol, making it a delectable but seriously dangerous drink. This sangria is so good, I can’t wait to make it again. I mean, if Agua de Jamaica is enjoyed daily with lunches throughout Mexico, who am I to limit the number of Hibiscus sangria pitchers my friends and I imbibe?
Ingredients
- 1 cup dried hibiscus flowers
- 1/2 cup sugar
- 2 cups water
- 10 strawberries, hulled and chopped
- 2 oranges, sliced
- 3/4 cup orange juice
- 1 cup tequila
- 1/2 cup cointreau
- 1 (750 ml) bottle pino grigio
- 1 cup club soda
Instructions
- Mix the dried flowers, sugar and water together in a small pan over low heat on the stove. Once the sugar dissolves, remove from heat and let the flowers steep for 1 hour. Strain into a bottle and set aside.
- Mix 1 cup of the hibiscus syrup, strawberries, oranges, juice, tequila, cointreau and pino grigio together in a large pitcher. Chill for at least 3 hours and up to overnight.
- 30 minutes before serving add club soda and give a quick stir to combine. Pour into ice-filled glasses and serve.
