Backyard BBQ

Hibiscus Margarita From Shannon Mustipher

May 17, 2021
1 Rating
Test Kitchen Notes

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.

Want to shake up this margarita at home? Have all the ingredients delivered to your doorstep with our nifty Cocktail Courier kit.

This recipe is shared in partnership with Patrón Tequila. —The Editors

Watch This Recipe
Hibiscus Margarita From Shannon Mustipher
  • Prep time 5 minutes
  • Cook time 20 minutes
  • makes 1 cocktail
  • For the margarita:
  • 1 1/2 ounces Patrón Silver Tequila
  • 3/4 ounce hibiscus syrup (see below)
  • 3/4 ounce freshly squeezed lime juice
  • 1/4 ounce orange Curaçao
  • For the hibiscus syrup:
  • 5 whole cloves
  • 3 cinnamon sticks
  • 1/2 cup dried hibiscus flowers
  • 1 quart simple syrup
In This Recipe
  1. For the margarita:
  2. 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.
  1. For the hibiscus syrup:
  2. 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.
  3. 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.
  4. 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.

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