For our Hibisco Disco Margarita, Kilinga Bacanora Silvestre is infused with Hibiscus tea, to add a dry fruitiness that perfectly complements the bright, green apple, herbal and floral character of the Bacanora. These flavors are combined with sweet elderflower and refreshing lime juice to produce a take on the Margarita that’s as complex and enjoyable as it is eye-catching.
Elderflower liqueur replaces the typical dry orange curaçao of the classic Margarita, and Kilinga’s Silvestre Bacanora replaces the classical Tequila base. Bacanora, the agave spirit of Sonora – Northern Mexico, is a high quality example of this regional agave spirit. Kilinga sits somewhere between tequila and mezcal in style. Its bright and complex character has just a delicate hint of smoke, a perfect balance for this recipe, allowing all the flavours to shine whilst developing a long finish in the palate.
Hibiscus Infused Kilinga
Use 4 – 5 heaped teaspoons or 4 – 5 hibiscus tea bags per bottle (700-750ml) of Kilinga. This amount will depend on what hibiscus you can get hold of, and what your flavour preferences are. Use this as a guide, then adjust to your taste.
You most likely won’t want to infuse a whole bottle, so 1 tea bag or a heaped teaspoon of hibiscus will do you for 3 to 4 cocktails.
Add dried hibiscus leaves ‘tea’ and Kilinga to a glass jug or bowl, stir together then leave for about an hour. Give the mix a brief stir halfway through the process, and just before straining. DO NOT HEAT THE MIXTURE – the alcohol will do the job of extracting the flavours you need.
Once infused, strain out the hibiscus leaves using a coffee filter (ideally) or a fine cocktail strainer. If you’re using hibiscus tea bags, gently squeeze them out and remove.
Keep your hibiscus infused Kilinga in a glass bottle or jar in the fridge to keep away from natural light and in perfect condition until ready to use.
Our Products
Our Story
Baca What?!
Cocktails
