Hibiscus Sangrita (Flor de Jamaica)
Ready to try a traditional Mexican cocktail with a hibiscus twist? Pair with your favorite Mexican antojitos(snacks) for your next Mexican themed dinner party.
Servings 12 shots
Ingredients
Ingredients
- 1 pound roma tomatoes
- 6 chile piquin or 2 chile de arbol crushed
- Salt
- 8 ounces agua de jamaica See link
- 6 ounces fresh orange juice
- 1 ounce lime juice
- 1-2 teaspoons of Mexican hot sauce Valentina or Tapatio
- Pinch of salt
You Will Also Need
- Tequila reposado
- Lime wedges
- Chile limon seasoning
- Chamoy salsa
Instructions
- Score the tomatoes by cutting an X on the end where the core is. Place tomatoes in boiling water. Cook until the skins begin to tear away. Remove from heat and let cool.
- Peel and core the tomatoes and transfer to the blender. Add the chile piquin, 1/3 cup of water and 1/3 teaspoon of salt. Blend on high until very smooth.
- Transfer tomato sauce to a small sauce pan. Bring up to a boil. Reduce heat to a light simmer and cook for 10 minutes. Taste for salt. Let cool completely.
- In a small pitcher mix the cooled tomato sauce with the orange juice, agua de jamaica, lime juice, hot sauce and salt. Stir well to combine. Cover and chill for a few hours. If you have time, let it chill overnight.
- To serve you need two tall shot glasses(2 oz size). Fill one with tequila reposado. To the second one, moistened the rim with chamoy or a lime wedge. Then dip generously in chile limon seasoning. Take a sip of tequila with the hibiscus sangrita chaser!
Notes
For better flavor, prepare 24 hours ahead of time. If you want, you can use crushed tomatoes in a can. I would still suggest cooking them after they have been blended.
Chamoy is like a salsa or sauce used to garnish many Mexican antojitos(snacks). It typically is not spicy and pairs well with both sweet and savory snack. And perfect for the rim on these cocktails,