Jamaica Margaritas

Ingredients:
  • 1 cup dried hibiscus blossoms (about 2 ounces)
  • 3 cups water
  • 3/4 cup sugar
  • 1 1/4 cups tequila
  • 1/2 cup fresh lime juice
  • 1/3 cup Triple Sec or other orange-flavored liqueur
  • 8 lime slices
Directions:
  1. Place blossoms in a strainer; rinse under cold water. Combine blossoms, water, and sugar in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain; discard blossoms. Cover and chill hibiscus mixture.
  2. Combine hibiscus mixture, tequila, juice, and Triple Sec. Serve over ice. Garnish with lime slices.
Note:
Hibiscus blossoms can be found at Latin grocery stores. Boiling the blossoms in a sugar-water mixture and then steeping infuses more flavor than just steeping them in warm water. This drink is especially good when made with premium-quality tequila.

Rosemary, Grape, and Gin Cocktails

INGREDIENTS
  • 1/2 cup sugar
  • 8 fresh rosemary sprigs
  • 1 cup Concord grape juice
  • 3/4 cup gin
  • 1/2 cup club soda
  • 1/4 cup fresh lemon juice
  • grapes, for garnish
DIRECTIONS
  1. In a small saucepan, bring the sugar, 4 of the rosemary sprigs, and ½ cup water to a simmer. Remove from heat and let cool.
  2. Strain the sugar syrup into a large pitcher. Add the grape juice, gin, club soda, and lemon juice and stir to combine. Serve over ice; garnish each glass with grapes and 1 of the remaining rosemary sprigs.

Lemony Gin Punch

INGREDIENTS
  • 1/2cup sugar
  • 1/4cup honey
  • 1cup club soda
  • 3/4cup fresh lemon juice
  • 3/4cup gin
  • lemon wedges, for garnish
DIRECTIONS
  1. In a small saucepan, bring the sugar and 1 cup water to a simmer. Remove from heat, stir in the honey, and let cool.
  2. In a large pitcher, combine the sugar syrup with the club soda, lemon juice, and gin. Serve over ice; garnish each glass with a lemon wedge.

Orange-Mango Fizzes

INGREDIENTS
  • 1 tablespoon sugar
  • 1 orange wedge
  • 2 1/2 cups sparkling wine
  • 3/4 cup mango nectar
  • 1 teaspoon orange bitters
  • orange zest twists, for garnish
DIRECTIONS
  1. Place the sugar on a small plate. Rub the rims of 4 Champagne flutes with the orange wedge, then dip the rims in the sugar to coat.
  2. In a large pitcher, combine the wine, mango nectar, and bitters. Serve in the prepared flutes; garnish each with an orange zest twist.