Paired with an IPA (Ballast Point’s Grapefruit Sculpin)
I was going to save this recipe and have it go live tomorrow, on a Friday. I mean it only makes sense right? It literally is the perfect Friday recipe, but I just couldn’t wait. I HAD to share it because it is literally the most amazing cocktail I’ve ever made.
So as most of you know, I’m kind of a beer girl. I don’t stray too often, but when I do it has to be special. I love a really good glass of wine, but on summer days I love a cool beer or a fruity drink. What can I say, I have to change it up once in a while!
While I’ve made a few margaritas in my day, the recipe for these hibiscus beer margaritas is by far my favorite one yet. I love trying to incorporate craft beer in cocktails as much as possible. I think it tends to tone down the sweetness, especially if you use something on the hoppier side like a pale ale or IPA. In this case, I went with one of my favorite recent beers: Ballast Point’s Grapefruit Sculpin. I don’t know what it is about this beer, but whoever decided to put grapefruit notes in an IPA was just a genius. You don’t necessarily have to go with this brew, especially if you can’t find it on the shelves, but I do recommend going in this direction. Get creative! You might just surprise yourself!
The recipe for these tart cherry and hibiscus beer margaritas is below! Have a wonderful Thursday, friends! xo
P.S. If you want to take photos, don’t wait until 10 minutes after you have blended the margaritas to photograph them. They will start to melt! *as you can see* … Eek! In my defense, it was super humid. ;)
Tart Cherry and Hibiscus Beer Margaritas
- 3/4 cup granulated sugar
- 1 cup water
- 1/2 cup dried hibiscus flowers
- 1 cup tequila of choice
- 1/2 cup triple sec
- 1 cup IPA beer with fruity notes I used Ballast Point's Grapefruit Sculpin
- 1/2 cup lime juice
- 1/2 cup tart cherries pitted
- 6 cups of ice
- For serving: lime wedges salt or sugar rim.
- In a medium saucepan, combine the sugar, water and hibiscus flowers. Bring to a boil, stirring frequently until the sugar has dissolved. Remove from heat and let cool completely before transferring it to the fridge to chill.
- Once the hibiscus simple syrup has chilled, strain it through a fine mesh strainer and then return to the fridge until you are ready to use.
- To a high-powered blender, add the hibiscus simple syrup, tequila, triple sec, IPA, lime juice, tart cherries and ice. Blend until slushy.
- Serve immediately with lime wedges and salt or sugar rims. Enjoy!