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What I’m Drinking Now: Ervin Machado and the Hibiscus Spiced Margarita

10/01/2021

by: Melissa Dowling

Ervin Machado

Ervin Machado, CSW, WSET, CMS, is beverage director and sommelier for Florida-based Big Time Restaurant Group, which owns Elisabetta’s in West Palm Beach and Delray Beach; Louie Bossi’s in Delray Beach and Fort Lauderdale, along with City Oyster in Delray, City Cellar in West Palm and Big City Tavern in Fort Lauderdale. 

As kids, we were not allowed to drink sodas, so my mom would make us this hibiscus tea That was her way of making a natural replacement for us.

I was disconnected from hibiscus when I started my sommelier career, however, three years ago, while surfing in Costa Rica, a local bartender made me a sangria with hibiscus and it was a big hit! I decided I should add it to our beverage programs.

Hibiscus Spiced Margarita

Hibiscus Spiced Margarita

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Course: Drinks
Keyword: Espolon tequila, Hibiscus, Margaritas, tequila

Ingredients

  • 2 oz. Espolon tequila
  • 1 oz. Fresno-infused agave nectar
  • ½ oz. Hibiscus syrup
  • 1 oz. Lemon/lime juice

Instructions

  • Pour all ingredients into a shaker.
  • Shake, then pour over a pilsner glass.
  • Garnish with a hibiscus flower.
Tried this recipe?Let us know how it was!

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About the Author: Melissa Dowling

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