Tropical margaritas are cocktails that sell themselves, just the name sounds good, right? Sadly, the tropical margarita is too often pumped up with fake coconut liqueurs and super sweet concentrated pineapple juice and accompanied by a name like "coco-loco something or other" and then served in a bucket at a strip mall bar. This is not that cocktail. While one cocktail still packs the standard 2 ounces of liquor for a margarita, the only thing supersized is the stemmed goblet glass and gorgeous 2 inch hibiscus ice cube that will melt slowly into the drink, dying it with a tase of magenta colored tartness. Still, you're more than welcome to make your drink a double. What the drink leaves out, blessedly, is all of the ingredients that are as similar to tropical authenticty as a real vacation is to the island photo on that wall calendar hanging over there.

Glass: margarita glass, stemmed wine glass with a large bowl

Ingredients:

• 2 cups ice

• Floral salt

• 1.5 oz coconut oil fat washed tequila (recipe follows)

• .5 oz Rhubarb Vanilla Bean syrup

• .5 oz triple sec or Cointreau

• 1 oz fresh lime juice

• hibiscus and edible flower petal frozen ice cubes (recipe follows)

For the hibiscus and edible flower petal frozen ice cubes:

First freeze dried hibiscus and edible flowers in water in an ice cube tray until solid, approximately 12 hours. (The hibiscus cubes will flavor the margarita so you can skip this step, but it will have an effect beyond the visual presentation of the finished drink."

For the tequila: Fat wash a bottle of tequila by adding a half cup of melted coconut oil to 1 -750 ml bottle of blanco tequila in a wide top tupperware , stir, then freeze the mixture with the cap on. After 2 to 3 hours remove the lid and skim the cold coconut oil off the top of the tequila. Then fine strain the tequila through cheesecloth to remove any small particles of oil left in the tequila. The flavor and texture of the oil will remain in the infusion.

For the cocktail:

Rim a stemmed wine or cocktail glass with a large bowl(or substitute for an old fashioned glass) with the floral salt by placing a teaspoon of salt on a shallow dish, rubbing a lime wedge along the edge of the glass, and then gently dipping the moistened glass in the salt. Set aside. In a cocktail shaker, add ice, tequila, syrup, triple sec, and lime juice. Cap and shake for 15 seconds, then strain into the rimmed glass. Add hibiscus ice cubes to finish the cocktail.