Hibiscus Margarita Recipe

Method

Step 1: Make the Hibiscus Syrup

Boil Water: In a small saucepan, bring 2 cups of water to a boil.

Add Hibiscus: Remove from heat and add the dried hibiscus flowers. Allow them to steep for about 10-15 minutes until the water takes on a deep red color.

Strain: Strain the liquid through a fine mesh strainer into a clean bowl or jar, discarding the hibiscus flowers.

Sweeten: While still warm, stir in 1 cup of sugar until fully dissolved. Allow it to cool. This syrup can be stored in the refrigerator for up to two weeks.

Step 2: Prepare the Glass

Rim the Glass: Take a lime wedge and run it around the rim of your glass. Dip the rim in salt to coat. Set aside.

Step 3: Mix the Margarita

Combine Ingredients: In a cocktail shaker, add 2 oz of tequila, 1 oz of lime juice, 1 oz of hibiscus syrup, and 1 oz of orange liqueur.

Add Ice: Fill the shaker with ice, covering the liquid completely.

Shake: Shake vigorously for about 15-20 seconds until the mixture is well chilled.

Step 4: Serve

Strain: Use a strainer to pour the margarita into the prepared glass filled with ice.

Garnish: Optionally, garnish with a lime wheel or a few hibiscus flowers for a decorative touch.

Variations

Frozen Hibiscus Margarita: Blend all ingredients with ice for a frozen version.

Fruit Variations: Add fresh fruit like mango, strawberry, or watermelon for a fruity twist.

Mocktail Version: Omit the tequila and orange liqueur, replacing them with soda water for a refreshing non-alcoholic drink.