This Hibiscus Margarita was “inspired by growing up in Charleston, which is a really bright and floral city—just like the flavors in this cocktail,” says Shannon Mustipher, a Brooklyn-based cocktail consultant and spirits educator. The key to pulling off this drink is an easy-to-make, super-aromatic hibiscus syrup. All you'll need are three ingredients (clove, cinnamon, and dried hibiscus flowers), which toast on a dry pan before getting simmered with simple syrup. Once your syrup’s done, just add your margarita ingredients to an ice-filled shaker and (you know the drill) shake and strain. Finish this vibrant sipper with the classics: salt rim and a lime wedge.
Combine all the ingredients in a cocktail shaker filled with ice. Shake to combine and strain into a chilled, ice-filled rocks glass rimmed with salt. Garnish with a lime wheel, and serve.
For the hibiscus syrup:
Add the whole cloves and cinnamon sticks to a dry saucepan set over medium-high heat, and let toast for 15 to 20 seconds. Then, add the dried hibiscus flowers to the pan and stir together until aromatic, about 30 seconds to 1 minute.
To the saucepan, add the simple syrup and stir to combine. Let simmer for 20 minutes—it should be a deep purple-pink color and fragrant.
Remove from the heat and allow to rest for 1 hour. Strain off the solids and store in the refrigerator for up to 2 weeks.