Spirited, quenching and vibrant, this scarlet-hued margarita is a fragrant and gorgeous twist on the classic. This recipe scales up easily, making it a great pitcher drink for festive gatherings. 
You could also use mezcal for a slightly smokier edge.

Makes one cocktail

Ingredients:

• Floral Salt, for the rim (see below)
• 2 oz silver tequila infused with Bellocq Hibiscus Moroccan Rose Iced Tea (see below)
• 1 oz Cointreau or Triple Sec
• 1 oz blood orange juice
• 1 oz fresh lime juice, plus more for the rim
• a dash of orange bitters & a splash of rose water, or to taste (optional)
• Garnish: fresh rose petals

Directions:

1. Dip the rim of the glass in lime juice and then in Floral Salt. Fill salt-rimmed glass with cocktail ice.
2. Combine infused tequila, juices, orange bitters and rose water in a cocktail shaker filled with ice; shake to combine.
3. Strain into prepared glass. Garnish with rose petals.

For the Floral Salt:

• 1 tablespoon Flaky sea salt, such as Maldon
• 2 teaspoons Hibiscus Moroccan Rose loose-leaf Iced Tea

Combine flaky salt and hibiscus tea in a mortar and pestle;
grind gently until quite fine.

for the HIBISCUS MOROCCAN ROSE INFUSED TEQUILA:

Combine one bottle of silver tequila with 1/2 cup Hibiscus Moroccan Rose tea leaves. Let sit for four hours, or overnight; strain and discard tea leaves.

Cin-cin!