A vibrant, floral twist on the classic Margarita, the Hibiscus Margarita combines the bold, tart flavors of hibiscus with the zesty kick of lime and the warmth of tequila. It’s striking in color and refreshing in taste, perfect for summer evenings or festive gatherings.
🍸 Style: Refreshing / Floral
🌿 Flavor Profile: Tart, floral, slightly sweet
🕰 Time to Make: 10 minutes
🥃 Glassware: Rocks glass or margarita glass
🧊 Method: Shaken
1 cup dried hibiscus flowers
1 cup water
1 cup sugar
Combine the hibiscus flowers, water, and sugar in a saucepan over medium heat.
Bring to a simmer and stir until the sugar is dissolved.
Remove from heat and let steep for 10–15 minutes.
Strain and let the syrup cool.
Store in the refrigerator for up to 2 weeks.
Cocktail shaker
Jigger or measuring tool
Fine mesh strainer
Citrus juicer
Rocks glass or margarita glass
If desired, rim the glass with salt or hibiscus sugar.
Run a lime wedge around the rim and dip the glass in salt or hibiscus sugar.
Fill the glass with ice and set aside.
In a cocktail shaker, add:
2 oz tequila blanco
1 oz hibiscus syrup
¾ oz lime juice
½ oz triple sec
Fill the shaker with ice and shake vigorously for 15–20 seconds until well-chilled.
Strain the cocktail over fresh ice in the prepared glass.
Garnish with a lime wheel or a dried hibiscus flower for an elegant touch.
Optionally, add a sprinkle of hibiscus salt to the rim for added visual appeal and flavor.
Frozen Hibiscus Margarita: Blend the cocktail ingredients with ice for a slushy version.
Spicy Hibiscus Margarita: Add a thin slice of jalapeño to the shaker for a spicy kick.
Mezcal Hibiscus Margarita: Swap tequila for mezcal for a smoky, earthy profile.
Sweeter Version: Increase the hibiscus syrup to 1½ oz for a more pronounced sweetness.
Richer Profile: Use reposado tequila for a slightly aged, caramelized depth.
Appetizers: Tacos al pastor, ceviche, or spicy shrimp
Snacks: Guacamole, spicy salsa, or fried plantains
Dessert: Coconut flan, dark chocolate, or mango sorbet
0 servings