First, make some chopped avocado. Add a touch of salt and the juice of 1/2 lime per avocado. Stir it up, but keep it chunky. Set out a bowl of tortilla chips. Now let’s make the drink. This brightly-colored mix uses an easy-to-make hibiscus infused tequila. (See below)
chilled soda water
Pour the tequila, lime juice and nectar into a cocktail shaker with several ice cubes. Shake vigorously for 25 seconds. Divide between 4 highball glasses filled with ice. Add about 2 ounces of chilled soda water. Stir. Garnish with an orange peel.
Hibiscus infused tequila: Hibiscus water: Place 1 compact cup of dried hibiscus blossoms in a large, lidded preserve jar. Add 2 cups of tequila. Seal and shake. Let it steep for 1 hour. Pass through a fine-mesh strainer or sieve. Store in the refrigerator up to a month.
Tasting notes: Full of flavor, and agave nectar provides great harmony between the infused tequila and lime.
Tomorrow: Le Weekend.
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