Hibiscus Margarita Recipe

Make hibiscus syrup

Combine 1 cup water and 1 cup granulated sugar in a small saucepan and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Add 1/2 cup dried hibiscus flowers, reduce heat to low, and simmer 5 minutes. Remove from heat and steep 10–15 minutes for a deep color and flavor. Strain through a fine mesh sieve into a clean container, pressing on the flowers to extract liquid. Discard solids. Allow syrup to cool to room temperature.

Finish sour mix

Measure 3/4 cup fresh lime juice and 1/4 cup fresh lemon juice into a measuring cup. Combine 1.25 ounces (by volume) of the cooled hibiscus syrup with the citrus juices to create the hibiscus sour mix called for in the cocktail recipe. Stir to combine. (Leftover syrup can be refrigerated up to 2 weeks.)

Prepare the glass: Rub the lime wedge around the rim of a rocks or coupe glass, then dip the rim lightly in coarse salt (or hibiscus-sugar mix) to coat. Fill the glass with fresh ice if serving on the rocks, or chill if serving up.

Add ingredients to a shaker: Into a cocktail shaker add 2 oz blanco tequila, 1 oz triple sec, 1 oz fresh lime juice, and 1.25 oz hibiscus sour mix (the combined syrup + citrus). Add a generous handful of ice (about 1 cup).

Shake: Seal the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well chilled.

Strain & serve: Double-strain the cocktail into the prepared glass (over fresh ice if desired) using a Hawthorne and fine mesh strainer to remove shards of ice and any pulp. If serving up, strain into a chilled coupe without ice.

Garnish: Float or skewer one edible dried hibiscus flower (or a few petals) on top and optionally express a lime wedge over the drink and drop in as garnish.