Strawberry Hibiscus Margarita Recipe

Combine the dried hibiscus petals, sugar and water in a small saucepan.

Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes to extract color and flavor.

Remove from heat and let steep for 15 minutes (longer for stronger flavor). Strain the syrup through a fine-mesh sieve into a heatproof container, pressing on solids to extract liquid. Discard solids.

Cool to room temperature, then refrigerate until cold. The syrup will keep refrigerated for up to 2 weeks.

Place the hulled strawberries and 2 tablespoons fresh lime juice into a blender or food processor.

Blend until smooth. Taste and if berries are not sweet enough, add up to 1 tablespoon simple syrup and blend again.

Strain the purée through a fine-mesh sieve into a bowl to remove seeds for a silky texture, pressing with a spatula. Chill until ready to use.

Prepare glass rims: rub a lime wedge around the rims of 4 rocks or coupe glasses and dip into salt or Tajín if using. Set glasses aside.

Fill a cocktail shaker halfway with ice (about 2 cups).

Combine Ingredients

Add 8 oz blanco tequila, 2 oz orange liqueur, 3 oz fresh lime juice, 3 tablespoons hibiscus syrup and 4 oz strawberry purée to the shaker.

Shake vigorously for 12–15 seconds until the exterior of the shaker is very cold and slightly frosted.

Fill the prepared glasses with fresh ice if desired (for on-the-rocks presentation) or leave chilled for straight-up pours.

Double-strain the cocktail into the glasses using a cocktail strainer and a fine mesh sieve to catch pulp and ice shards.

Garnish each drink with a lime wheel or a strawberry slice, and optionally drizzle a drop of hibiscus syrup on top for color contrast.

Serve immediately.