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This margarita is inspired by my trip to Hawaii for spring break in 2008 with my friends from college. We did a mini road trip to the town of Hana on one end of the island that had the most amazing scenery.

For the drink (Makes two sampler sizes):

1 1/2 oz Espolon tequila blanco

1/2 oz Cointreau (or other orange liqueur)

1/2 oz Fresh lime juice

1/2 oz Hibiscus tea (steep 5 dried hibiscus leaves in 1 oz water for at least 10 minutes)

1/2 oz Simple syrup


2 Tovolo ice sphere molds

-Four hours before you plan on making your margarita pour water up to the fill line in ice molds and place in the freezer.

-Remove the ice molds from the freezer. Make a hole in each ice mold and pour out the water. This can be done in two ways. 1) Take a meat injector and heat the tip with a lighter. Slowly push it through the mold and withdraw the water. 2) Take a small steak knife, heat the tip with a lighter, and slowly push it into the ice twisting gently to make a hole (you may need to reheat the blade a few times). Pour out the water in the middle.

-After draining the water from the center of the mold put them back in the freezer while you make the drink.

-Pour the drink ingredients in a cocktail shaker, fill three quarters with ice, and shake for 5-10 seconds.

-Remove the empty ice spheres from the freezer. If you have the meat injector, use it to inject the drink into both spheres. If you used a knife to make the hole, pour the margarita into a liquid measuring cup with a spout and carefully pour into each mold.

Insert straws and enjoy.


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