Step 1

Mix 1 1/2 cups water, the orange liqueur, lime juice and superfine sugar in a pitcher. Pour the mixture into ice cube trays and freeze for at least 6 hours; you should get about 32 ice cubes.

Step 2

Moisten the rim of each glass with a lime wedge or water, then dip in coarse salt.

Step 3

For each drink, puree 6 to 7 margarita ice cubes in a blender with 2 ounces tequila. With the motor running, add 6 to 7 regular ice cubes, one at a time, until slushy. Pour into the prepared glasses.

Step 4

Grate the orange zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes.

Step 5

Transfer the dried zest to a spice grinder along with the smoked paprika and 1 teaspoon kosher salt. Process until combined, then mix with 1 1/2 tablespoons more kosher salt.

Step 6

Grate the lime zest onto a microwave-safe paper towel-lined plate. Microwave until the zest is dry, tossing every 30 seconds, about 1 1/2 minutes.

Step 7

Transfer the dried zest to a spice grinder along with 1 teaspoon kosher salt. Process until combined, then mix with the cayenne, sugar and 1 more tablespoon salt.

Step 8

Using a spice grinder, process the hibiscus flowers until powdery, then mix with the kosher salt.