Ingredients

• 1 cup sugar
• 1/2 cup dried hibiscus flowers
• 1 1/2 cups silver tequila
• 3/4 cup triple sec
• 3/4 cup fresh lime juice (from about 8 limes), plus wedges for garnish
• Kosher salt

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Instructions

1. Combine the sugar, hibiscus and 1 cup water in a small saucepan. Bring to a boil, reduce the heat to medium and cook, stirring occasionally, until the sugar is dissolved. Transfer to a small bowl and refrigerate until cold, at least 1 hour.
2. Combine the tequila, triple sec and lime juice in a pitcher. Strain the hibiscus syrup into the pitcher; stir until incorporated. Chill 30 more minutes.
3. Spread some salt on a shallow dish. Moisten the rims of 8 glasses with a lime wedge and dip in the salt. Combine half of the tequila mixture with 4 cups ice in a blender and blend until slushy. Transfer to a separate pitcher; repeat with the remaining tequila mixture and 4 more cups ice. Serve in the prepared glasses; garnish with lime wedges.
4. Photograph by Ryan Liebe