Hibiscus Margarita Recipe

Make the syrup

Combine 1.5 cups water and 0.75 cups sugar in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture comes to a gentle simmer.

Add 1 cup dried hibiscus flowers to the simmering syrup, reduce heat to low, and simmer gently for 5 minutes to extract color and flavor. Do not boil vigorously.

Remove the pan from heat and let the hibiscus steep for 10 more minutes to deepen flavor and color.

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on the solids to extract liquid. Discard solids.

Stir in 1 tablespoon fresh lime juice while the syrup is still warm. Allow syrup to cool to room temperature, then refrigerate until cold. Yields about 10–12 oz syrup.

Chill glass rims (optional)

If rimming, rub a lime wedge around the edge of 4 glasses. Dip rims into a shallow plate of coarse salt or Tajín to coat. Set glasses aside.

Fill a cocktail shaker halfway with ice (about 1 to 1.5 cups).

Add 2 oz blanco tequila, 0.75 oz triple sec, 0.75 oz fresh lime juice, and 0.75 oz hibiscus syrup to the shaker for each serving. For the full batch (4 servings), add 8 oz tequila, 3 oz triple sec, 3 oz lime juice, and 3 oz hibiscus syrup. Add 1 tsp agave syrup to the shaker if you prefer sweeter cocktails.

Secure the shaker lid and shake vigorously for 10–15 seconds until well-chilled and slightly frothy.

Fill prepared glasses with fresh ice (about 0.5 to 1 cup per glass). Strain the margarita into the glasses.

Garnish each drink with a lime wedge and a dried hibiscus flower or lime wheel. Serve immediately.