Paired with an IPA (Ballast Point’s Grapefruit Sculpin)
Your summer needs some Tart Cherry and Hibiscus Beer Margaritas in it! A simple blended margarita is made with premium tequila, triple sec, tart cherries, hibiscus simple syrup and lime juice! The one component that sets this margarita apart from others is the addition of an IPA which gives it a balanced bitterness that can’t be matched! This beer margarita is the perfect summer cocktail!
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. ;)
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!