Hibiscus Margarita

Steeping dried Jamaica flowers in tequila gives a tart, sangría-esque quality to this refreshing twist on a margarita. To make the infusion, warm silver tequila in a saucepan (don’t worry: The alcohol won’t cook out), add the dried flowers, cover, and steep for 15 minutes. Strain into a pitcher and stir in Grand Marnier, simple syrup, and plenty of fresh-squeezed lime juice. Pop it in the fridge to chill, then serve it up, or over ice in a frosty margarita glass.

What to buy: Jamaica is a member of the hibiscus family, and although it’s labeled as a flower for purchase, it’s actually the calyx, the cover that protects the flower before it blooms. You can find dried Jamaica flowers in natural food stores and Latin markets; they may be labeled “flor de Jamaica,” “Jamaica flowers,” “hibiscus flowers,” or “Roselle.”

Special equipment: You’ll need an instant-read thermometer for this recipe.

Game plan: Be careful, or better yet, wear an apron when you’re handling the infused tequila—any liquid steeped in Jamaica flowers will stain your clothes.