Sip of the Month: Hibiscus Margarita

Sip of the Month: Hibiscus Margarita
Sip and enjoy the fruity and floral notes of this unique margarita, perfect for a special Mother's Day celebration.
Hibiscus Margarita
Hibiscus Margarita
Serves 2

3 ounces tequila
1 ounce Grand Marnier or Cointreau
3 ounces hibiscus simple syrup (*recipe follows)
2 ounces lime juice
Kosher salt, sugar, and lime wedge for salting glasses, if desired
Lime wedges or wheels, to garnish

If you like to salt the rim of your glass, combine 1 teaspoon of salt with 1 teaspoon of sugar and add to a saucer wider than your glasses. Make a rough circle with the spices.

Prepare your cocktail glasses by running a lime wedge around the rim of the glasses, then dipping the rims into the sugar-salt mixture.

Fill a cocktail shaker with ice, then add tequila, Grand Marnier, hibiscus simple syrup, and lime juice.

Shake well so that the outside of the shaker becomes quite cold, then strain into the prepared glasses.

Serve each drink with a slice of lime for a garnish.

Hibiscus Simple Syrup
*Hibiscus Simple Syrup
1 cup sugar
1 cup water
¼ cup dried hibiscus flowers

Combine sugar and water in a saucepan over medium heat. Heat up mixture, stirring frequently to dissolve sugar.

When sugar has dissolved and mixture is starting to bubble around the edges, stir in the hibiscus flowers and turn off the heat.

Let sit for 15 minutes, then strain into a measuring cup.

After it cools, pour into a jar or swing-top bottle, and store in the refrigerator for up to 2 weeks.


If you prefer your margaritas on the rocks, this recipe is perfect. Just fill your cocktail glass with ice before pouring in the cocktail. Or, throw it in the blender with ice and make a frozen hibiscus margarita! Super refreshing.

More flavors: You might add some crushed jalapeño slices or even habanero for heat, or add another type of juice, like pineapple, grapefruit, or mango. Try adding fresh herbs too, like basil, thyme, or mint. Fresh ginger would be another excellent pairing.


Recipe and photo via Vanilla Bean Cuisine
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