Li Hing Mui Margaritas – Okole Maluna!!

Maybe because the weather has taken a weird turn these past few days…..

Or maybe because tomorrow is the first day of Fall.

Whatever the case is, I want Summer back!!! Please?

To make the best of these last few hours of Summer I thought I would share with you all a fantastic little cocktail that in one sip, can transport you to a warm beach day with the sound of waves lapping on the shoreline — the Li Hing Mui Margarita!

If you read my last  Sunday Family Dinner post, you know that I mixed up a batch of these vibrantly colorful cocktails for our Lūʻau.

Anytime I’m visiting one of the islands of Hawai’i, I’m inevitably stuffing my face with some type of Li Hing flavored goodie. I’ll snag a few Li Hing malasadas from Leonard’s, have some Li Hing powder sprinkled on top of my shave ice, stuff a bag or two of Li Hing Sour Gummy Candies in my beach bag, and of course–sip on a few Li Hing cocktails.

Li Hing Mui is a salted, dried plum that is both sweet and tart–which is why it’s perfect for cocktails!

The first step is to infuse tequila with Li Hing Mui* for several weeks. And really–that’s the hardest part. Sitting and waiting for the magic to happen.

But if you make it through the waiting, all you need to do is add the infused tequila into your favorite margarita recipe and voila!! A tangy, sweet and onolicious cocktail you can enjoy year round.

Okole Maluna!!

ps. Summer– don’t leave me! ❤

____________________________________
Li Hing Mui Margaritas
Makes 1 pitcher

Ingredients:

750 ml tequila
6 ounces Li Hing Mui*
1 cup Grand Marnier or triple sec
1 cup fresh lime juice
1 cup simple syrup
1/4 cup coarse salt
1 heaping tablespoon Li Hing Mui powder -optional
lime wedges

Begin by infusing the tequila. Place the Li Hing Mui in a large, resealable container. Add the tequila, stir and seal the container. Place it in a room-temperature, dark spot for at least 4 weeks. Take the container and gently shake every few days to mix.  Once the time has passed, strain the infused tequila into a clean large bottle or mason jar and set aside until ready for use.

To make the margaritas, pour 2 cups of the infused tequila into a pitcher. Stir in the Grand Marnier, fresh lime juice and simple syrup. In a small plate, stir the coarse salt and Li Hing Mui powder together. Using a lime wedge, rim the edge of the glasses and dip them into the salt/powder mixture. Add ice and fill the glasses with margaritas.

Okole Maluna!!

*Li Hing Mui can be found in many Asian grocery stores or can be purchased online.