Jamaica Margarita Recipe

Make hibiscus infusion

Combine 2 cups water and 1 cup dried hibiscus flowers in a small saucepan. Add 1 tablespoon lime zest. Bring to a simmer over medium heat, then reduce heat and simmer gently 5 minutes until the liquid is a deep magenta and floral aroma is released.

Sweeten and strain

Remove from heat. Stir in 1 cup granulated sugar until dissolved. Let the mixture cool 10–15 minutes, then strain through a fine mesh sieve into a heatproof bowl, pressing on the solids to extract liquid. Discard solids. Chill syrup until cold (at least 30 minutes). Yields about 1 1/2 to 2 cups syrup.

Prepare glass rims

If rimming glasses, rub a lime wedge around each glass rim and dip into coarse salt or Tajín to coat. Set glasses aside.

Mix cocktail (batch or single servings)

In a cocktail shaker (for one or two drinks) or a pitcher (batch), combine 2 oz reposado tequila, 1 oz fresh lime juice, 1 oz Cointreau, and 3/4 oz jamaica syrup per serving. For the batch quantities in ingredients: combine 8 oz tequila, 1 cup (8 oz) fresh lime juice, 4 oz Cointreau, and 6 oz jamaica syrup. Taste and add up to 1 tablespoon agave syrup if you prefer sweeter. If making single servings, fill shaker with ice, shake vigorously 10–15 seconds, and strain into prepared glass over fresh ice. For a pitcher, add 4 cups ice to the pitcher with the mixed liquids and stir briefly to chill, then pour into rimmed glasses over fresh ice.

Adjust balance

If the drink tastes too tart, add small increments of agave or simple syrup (1/4 teaspoon at a time). If too sweet, add a splash more lime juice. The jamaica syrup is tart-floral, so adjust to your preference.

Garnish each cocktail with a lime wheel and a pinch of dried hibiscus petals on top (optional). Serve immediately.