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Two Hibiscus Margaritas in rocks glasses with salted rims and lime wheel garnishes sit on a glass table on the screened porch, glowing deep ruby red in the spring light, a floral linen visible in the background.
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Beth Djalali

Hibiscus Margarita

A stunning, deeply pink margarita made with blanco tequila, homemade hibiscus syrup, and fresh lime juice — tart, floral, and completely irresistible.
Makes: 2 Cocktails
Prep Time 10 minutes
Total Time 25 minutes

Ingredients:  

For the Hibiscus Syrup (makes enough for several rounds)

  • ½ cup dried hibiscus flowers
  • 1 cup water
  • 1 cup sugar

For the Margarita

  • 4 oz blanco tequila
  • 2 oz hibiscus syrup
  • 2 oz fresh lime juice
  • 1 oz triple sec or Cointreau
  • Ice
  • Coarse salt for the rim
  • 2 lime wheels for garnish

Instructions: 

Make the hibiscus syrup:

  • Combine the dried hibiscus flowers, water, and sugar in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer.
  • Remove from heat and let steep for 15 minutes. Strain through a fine mesh sieve and let cool completely. Store in the refrigerator for up to two weeks.

Make the margaritas:

  • Run a lime wedge around the rim of two glasses and dip in coarse salt. Fill with ice and set aside.
  • In a cocktail shaker filled with ice, combine the tequila, hibiscus syrup, lime juice, and triple sec. Shake vigorously for 15–20 seconds.
  • Strain into the prepared glasses over ice. Garnish each with a lime wheel and serve immediately.

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