Method:
Step 1: Prepare the Hibiscus Syrup
In a small saucepan, combine dried hibiscus flowers, water, and sugar.
Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves (about 3–5 minutes).
Remove from heat and let it steep for 10 minutes. For a spicier touch, add a cinnamon stick while it cools.
Strain the syrup into a jar, discarding the flowers. Let the syrup cool completely before using.
Tip: You can store extra hibiscus syrup in the fridge for up to two weeks perfect for more margaritas or other cocktails!
Step 2: Rim the Glass
Rub a lime wedge along the rim of your cocktail glasses.
Dip the rim in a plate of Tajín or chili salt for a zesty, spicy edge.
Step 3: Make the Margarita
In a cocktail shaker, muddle the jalapeño slices to release their spicy oils.
Add the silver tequila, lime juice, hibiscus syrup, and Cointreau to the shaker.
Fill the shaker with ice and shake vigorously for 15–20 seconds until well chilled.
Strain the mixture into the prepared glass over fresh ice.
Step 4: Garnish and Serve
Garnish with a lime wedge or an extra jalapeño slice for a spicy visual. Enjoy immediately!
Variations:
Non-Spicy Version: Skip the jalapeño slices if you prefer a non-spicy drink. You can also muddle fresh strawberries for a fruity twist.
Sugar-Free: Use a sugar-free sweetener like stevia for the hibiscus syrup or omit the syrup entirely for a tart, low-calorie version.
Tequila Substitute: Swap the tequila for mezcal if you prefer a smoky flavor, or use a non-alcoholic spirit for a mocktail version.
Flavored Salt Rim: Use a mixture of pink salt and dried hibiscus flowers for a more floral rim without the spice.
