Make this: Diablitos​’ Flora margarita

It’s the month of the marg. You know you’re going to have more than one, so batch up this recipe for the tastiest margarita we’ve found lately. Diablitos’ Flora margarita is hyper-floral with notes of lavender, elderflower, hibiscus and roses; the extra effort required to infuse the tequila and make the syrup is well worth it. And, after following this three-step process, you’ll actually have earned that second glass.

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Lavender-infused tequila

1.75 liter bottle silver tequila, preferably Hornitos Plata
1∕4 cup dried lavender flowers*

• Pour the tequila into a 2-liter container. Add the dried lavender flowers. Stir to combine. Let sit, covered, 4 to 6 hours.
• Using a funnel and fine-mesh strainer, strain the tequila back into its original bottle. Using a bar spoon, press the lavender to squeeze out any remaining tequila. Discard the lavender. Cap the bottle and store indefinitely in liquor cabinet.

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Hibiscus syrup
Makes 1 cup

2 Tbsp. dried hibiscus flowers*
1 cup granulated sugar

• Add the dried hibiscus flowers to a tea ball. Steep in 1 cup hot water (just below boiling) 3 to 5 minutes. Remove tea ball.
• In a medium-sized bowl, combine the hibiscus-flavored water with the sugar. Stir until sugar is completely dissolved. Let cool. Syrup can be stored, covered and refrigerated, up to 1 month.
*Dried lavender and hibiscus flowers are available at Cheryl’s Herbs, 7170A Manchester Road, Maplewood, 314.645.2165, cherylsherbs.com

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Flora Margarita
Courtesy of Diablitos’ Blake Riley
4 servings

6 oz. lavender-infused tequila
2 oz. elderflower liqueur, such as St. Germain
2 oz. hibiscus syrup
3 oz. fresh lime juice
4 dashes rose water
3 oz. soda water (or substitute with Sprite for a sweeter margarita)
4 rose petals, garnish

• To a pitcher, add the tequila, elderflower liqueur, hibiscus syrup, lime juice and rose water. Add ice and stir well. Add the soda water. Stir gently to combine.
• To serve, divide among 4 glasses. Float a rose petal in each glass to garnish.