Hibiscus Marg Recipe

Make hibiscus syrup

Combine 1 cup dried hibiscus flowers, 1 cup granulated sugar, and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer for 5 minutes until the mixture is fragrant and deeply colored. Remove from heat and let steep for 15–20 minutes for a stronger flavor. Strain through a fine-mesh sieve into a heatproof container, pressing the solids to extract as much liquid as possible. Stir in 2 tablespoons fresh lime juice. Cool to room temperature, then refrigerate until chilled. Yields about 1 1/4 cups syrup. Store in the refrigerator up to 2 weeks.

Prepare the glass: On a small plate, mix 1 teaspoon tajín with 1 teaspoon coarse salt (or use tajín alone). Rub a lime wedge around the rim of a rocks or coupe glass, then dip the rim into the tajín-salt mixture to coat.

Muddle mint: In a cocktail shaker (or sturdy jar), place 6 fresh mint leaves and 0.5 tablespoon simple syrup (or 1/2 tbsp of the hibiscus syrup if you prefer). Gently muddle the mint 6–8 times to release aroma—do not over-muddle to avoid bitterness.

Build the drink: Add 2 oz sobrii non-alcoholic tequila, 1 oz chilled hibiscus syrup, 3 tablespoons fresh lime juice, and a handful of ice (about 1 cup) to the shaker.

Shake: Secure the shaker lid and shake vigorously for 10–12 seconds until well chilled.

Strain and finish: Fill the prepared glass with fresh ice (crushed or cubes). Double-strain the shaken mixture into the glass to remove mint bits. If you prefer a lighter drink, top with 1 oz club soda and gently stir once to combine.

Garnish: Float or skewer a lime wheel and slap a mint sprig to release oils, then tuck it into the drink. Optionally sprinkle a light pinch of tajín over the top for an extra kick.

Serve immediately: Enjoy cold.