It’s got all the makings of a classic margarita — with a few visually obvious tweaks. “We burn rosemary for garnish, we use a black salt rim, and add hibiscus purée, with a big ice cube.” ...

In a heatproof bowl, combine the hibiscus flowers with the boiling water and let steep for 10 minutes. Strain, pressing the flowers to extract all of the juice, then let cool to room temperature.

From left, the Classic Margarita, the Machete and the Hibiscus Margarita at Mexican Sugar in Plano, Texas on Saturday, Feb. 16, 2019. (2019 File Photo) Salt the Rim, Plano’s second annual ...