Margaritas are one of my favorite indulgences. For some reason the paleo community has embraced tequila as an okay form of alcohol. I choose not to dig too much into it because I like tequila and margaritas. I am obsessed with this Hibiscus Coconut Margarita. I started drinking my own variation of the Nor-Cal margarita about a year ago when I started drinking Le Croix sparkling water. I love trying new flavors of Le Croix with tequila, but my absolute favorite is the coconut flavor. I love the effervescence the sparkling water gives to this Hibiscus Coconut Margarita. I’ve mentioned before that I love Cinco de Mayo. I am pretty sure this obsession stems from my love of Mexican food and margaritas. This Hibiscus Coconut Margarita is the perfect spin on traditional margaritas that isn’t too sweet! 
Ingredients
- 1/2 cup hibiscus leaves, loose from a tea shop or tea bags
- 2 cups boiling water
- 1/4 cup honey
- 2 cans Le Croix sparking coconut water
- 1/4 cup lime juice
- 1/2 cup tequila, I use Espolon Tequila Blanca
- 2 tbls shredded coconut, for serving
- 1 tbls sea salt, for serving
Directions
- Seep hibiscus leaves in 2 cups boiling water. I used my french press.
- Strain out leaves and add in honey. Stir until dissolved.
- Pour hibiscus syrup into a large pitcher.
- Add in sparkling coconut water, lime juice and tequila.
- Grind together shredded coconut and sea salt in a blender or with a mortar and pestle.
- Wet rim of glass with lime juice or water and gentle press edge into salted coconut mixture until entire rim is covered.
- Fill glass with ice then pour in hibiscus coconut margarita!
Enjoy!
x vanessa 
