Hibiscus Margarita

March 17, 2022
8 Ratings
Photo by Mark Weinberg
  • Prep time 5 minutes
  • Cook time 1 minute
  • Makes 1 drink
Author Notes

Who says margaritas are just for the summer? This deep-hued, sweet-tart variation works well for all seasons. The hibiscus syrup really puts this above a traditional margarita recipe, and you'll see why the extra steps are totally worth it. And it takes just a few minutes to make the hibiscus syrup. Simply bring some water, dried hibiscus flowers, and sugar to a boil. Strain and you're all set, no waiting around for the hibiscus flowers to infuse required. The remaining ingredients are the stuff traditional margaritas are made of—tequila (of course), some fresh lime juice, and agave nectar for sweetness. You'll also love the twist on a classic sugared rim by adding just a little bit of ground cinnamon. The light brown color definitely complements the deep red of the cocktail.

Whether you make these margaritas for the holidays, Valentine's Day, or beyond, your friends and family will ooh and ahh over the taste and color. Feel free to garnish with whatever fruit you think will nicely mix in with the darker hues of the drink. The recipe easily scales up, so you can make a batch for a fun party or get-together. Since one drink calls for just an ounce of the hibiscus syrup, you can store in an airtight container and keep refrigerated for a couple of weeks. Try experimenting with it for a variety of cocktails, using vodka or rum, and whatever fresh herbs you have on hand. Once you make a batch, you'll always want to have some ready to go in your fridge.

What You'll Need
  • 2 cups dried hibiscus flowers
  • 2 cups sugar, plus more for the glass
  • 1 1/2 ounces reposado tequila
  • 1/2 ounce agave nectar
  • 1/2 ounce fresh lime juice
  • Ground cinnamon, for the glass
  • Lime wheels, for serving
  1. In a medium saucepan, bring the hibiscus, sugar, and 4 cups water to a boil. Remove from the heat and strain into a medium bowl.
  2. In a cocktail shaker, combine the tequila, 1 ounce of the hibiscus syrup, agave nectar, and lime juice. Fill the shaker with ice, then vigorously shake for about 20 seconds, until chilled.
  3. Mix some of the sugar with the cinnamon on a plate, then dip the rim of a margarita glass into the cinnamon sugar. Serve the cocktail over ice and garnish with a lime wheel.

See what other Food52ers are saying.

  • Grant Melton
    Grant Melton
  • Kitchen Butterfly
    Kitchen Butterfly
  • cosmiccook
  • Veronica

6 Reviews

cosmiccook August 18, 2018
I make a similar cocktail but put a cinnamon stick, allspice, and ginger in the hibiscus syrup. I also add orange liqueur to the mix. My rim is pink salt, hibiscus powder & vanilla bean seed.
Veronica March 1, 2018
Agree with petalpusher; yuck! on the cinnamon sugar. This has been our 2nd most popular drink at our restaurant Bambu Sunset Bar in La Manzanilla, Mexico for the last 3 winter seasons now. Pictures of the drink on website and facebook. We also add fresh ginger root in the cooking of the hibiscus leaves.
Grant M. January 4, 2018
I batched this cocktail into a pitcher for a holiday party by changing the ounces to cups and it was a HIT. I remade the drink and then just shook in a shaker with ice and poured into glasses that I'd already rimmed with cinnamon sugar. It worked wonderfully, saved time and were incredibly delicious!
Kitchen B. December 20, 2017
This is faves!!!!

I make a version, with fresh ginger - it's called the Z'argarita :)
petalpusher December 18, 2017
This is such a delicious twist for a margarita, but stop the cinnamon sugar bs on the rim. A gritty too sweet mess on your lips. Save it for toast.
Cheers all and Happy Happy Solstice!
cowas December 18, 2017
We loved this cocktail. Perfect.