Hotel California Jamaica Margarita

Hotel California Jamaica Margarita
  • Servings: 10
  • Provided by:

    Ingredients Print Recipe

  • 5 ounces dried Jamaica "flowers"
  • 1 scant cup sugar
  • 1 1/2 cups fresh lime juice
  • 2 cups 100% agave blanco tequila (some good choices are Tres Generaciones and El Milagro)
  • 1 cup Cointreau
  • 1/4 cup jamaica flowers
  • 1/4 cup sugar
  • A lime half for moistening the glass rims
  • Ice cubes (you'll need about 6 to 7 cups  small ones are best)


1. Make the jamaica "flower" infusion. In a medium (3-quart) stainless saucepan, bring 3 cups water to a boil. Add the jamaica "flowers" and sugar. Stir for a minute or so while the liquid returns to a boil and the sugar dissolves. Turn off the burner and cover the pan. Let steep for at least an hour, but no more than 2 hours. Pour the mixture through a colander or strainer into a large stainless steel or glass bowl, pressing the "flowers" to extract as much liquid as possible. Cover and refrigerate until chilled, about 1 hour. You can make this infusion several days ahead.

2. Make the margarita mixture. In a large pitcher, stir together the lime juice, tequila, Cointreau and a 1/2 cup of the Jamaica "Flower" Infusion. Cover and refrigerate until chilled, about 1 hour.

3. Make the garnishing sugar. Place the jamaica flowers into a coffee grinder or small food processor. Grind until the flowers are reduced to small flakes. Add the sugar and pulse to combine. Spread this mixture on a small rimmed plate.

4. Serve. Moisten the rims of three 6-ounce martini glasses with the lime half, then upend the glasses to crust the rims. Fill a cocktail shaker about 3/4 full of ice and measure 1 1/2 cups of the margarita mixture for three drinks. Cover and shake for 15 seconds to thoroughly chill the mixture  that's how long it takes for the perfect amount of ice to melt into the drink. Strain into the prepared glasses and you're ready to offer your guests a taste of Baja. Finish the remaining margaritas in the same way.
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