This week's cocktail is perfect for, well, anytime you need a margarita

On the Sauce: Taco Tuesday, the couch and Sunday by the pool are all fair game.

click to enlarge This week's cocktail is perfect for, well, anytime you need a margarita
Chris Fasick

Guys, I realized that I have this pattern. Every year, right around the time when CL's Margarita Wars is swiftly approaching, the love I have for one of the most popular cocktails in the world — yup, the marg — ramps up.

My anticipation for the annual 'rita-driven bartender competition often leads to me having some fun at home with the classic recipe, and when that fun results in something tasty, it doesn't take long for the creation to become the Official Cocktail of Chris's Birthday Bash. Margarita Wars, you see, goes down in July — just a wee bit after my day of birth.

For this week's On the Sauce cocktail, pick up a bottle of Royal Rose Three Chile, a syrup made with fresh poblano and jalapeño peppers, plus dried ancho chiles, that I wasn't inspired to incorporate until now. Maybe I was waiting for the perfect drink to use it in, because I've found it: Floral & Fury. Pairing well with a sweet hibiscus syrup, another key ingredient (but one we're gonna make ourselves), Three Chile imparts the perfect amount of kick into the cocktail.

Spicy entries at Margarita Wars are what always tend to stand out year after year, and even if those participating cocktails don't win the competition, they still seem more memorable. Are they livening up more taste buds than the other submissions? Maybe, maybe not. But Floral & Fury is certainly hitting the right notes.

Floral & Fury is perfect for, well, anytime you need a margarita. That means Taco Tuesday, the couch after a rough day at work and Sunday by the pool are all fair game.

Floral & Fury

Makes 1

Hibiscus Syrup:

1 cup water

1 cup sugar

10-12 dried hibiscus florets

Bring water to a boil in a small saucepan. Add sugar, then stir until dissolved. Turn off heat and add hibiscus florets, allowing them to steep until syrup is cool. Store in fridge for up to a few weeks.


1.5 ounces tequila

1 ounce fresh squeezed lime juice

3/4 ounce triple sec

3/4 ounce Hibiscus Syrup

1/2 ounce Royal Rose Three Chile Simple Syrup

In a cocktail shaker filled with ice, add all ingredients and shake until well-chilled. Strain your cocktail into a rocks glass filled with ice. Garnish with a lime wheel — or blueberries, just for fun.

Connect with CL columnist Chris Fasick (@cfasick) on Twitter, or email him at [email protected] if there's a cocktail or recipe you'd like featured.

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