Cheers to Hibiscus Margaritas, which feature notes of hibiscus flowers that are fresh, fruity and floral. The homemade hibiscus simple syrup takes this cocktail to another level – and so easy to scale the recipe up for a party!
Why you’ll love this hibiscus margarita recipe
Floral without being overpowering! If you are a fan of hibiscus tea, then this is the cocktail recipe for you! It hits all the right floral notes without feeling like you are sipping on a bouquet of flowers. The hibiscus flowers offer a deep, dark and beautiful crimson color with its unique tanginess and tart flavor. Pretty in pink just got a whole lot better! 🙂
Make one, two, three, or a pitcher! The recipe measurements written below make one hibiscus margarita. But since the hibiscus syrup recipe will make approx 1 cup, you will have so much syrup left over, that you can easily multiply the rest of the mix-ins by however many margaritas you need. Pour it into a pitcher and keep it chilled in the fridge until party time!
Hibiscus simple syrup that is incredibly versatile! We start by making a simple hibiscus syrup that can be used in many fashions. Think other drinks and mocktails ( 1-2 tablespoons hibiscus simple syrup + sparkling water = heavenly!).
What does hibiscus taste like?
Hibiscus is super herbal, with tangy, tart notes, similar to that of a cranberry. It is a tropical flower that, when dried and steeped, creates a deep red, magenta-like color with floral undertones.
Ingredients
The ingredients list for this hibiscus cocktail recipe is broken down into two parts – hibiscus syrup and margaritas. Grab from your bar cart:
Hibiscus syrup:
- Water
- Granulated sugar
- Dried hibiscus flowers
Margaritas:
- Blanco tequila
- Fresh lime juice
- Cointreau or Triple Sec
- Hibiscus syrup
- Tajin
Ingredient substitutions and notes:
- Dried hibiscus flowers are easy to find on Amazon.
- My favorite Blanco tequila is Jaja or Casamigos.
- The Tajin adds a special bright, citrusy highlight with a slight chile spice – try not to skip it!
How to make
Let’s get the party started and whip up a batch of these hibiscus margaritas. I can assure you, that you and your guests will not be disappointed. Here’s how I like to do it:
Make hibiscus syrup: Add the water, sugar and hibiscus flowers to a small saucepan. Bring it up to a boil over medium heat. Remove from heat and strain syrup into a jar to cool. Discard the hibiscus flowers.
Shake, shake, shake: Fill a cocktail shaker with ice. Add Blanco tequila, lime juice, Cointreau, and cooled hibiscus syrup. Shake the cocktail shaker for 20-30 seconds, or until well chilled.
Rim and serve: Rim a glass with a lime wedge and dip into tajin. Add in a couple of ice cubes or one large floral ice cube and strain the cocktail into the glass. Cheers!
Make a pitcher
If you want to get ahead and whip up a pitcher margarita, multiply the margarita ingredients by 8. This should use up just about all of the hibiscus syrup with approx a 1 oz portion of syrup in each cocktail.
And if you need more margaritas — or would like the pitcher margaritas sweeter — double the recipe for the hibiscus syrup. It will keep for up to 1 month in an airtight container in the fridge, so feel free to use it in plenty of cocktail recipes.
Serving suggestions – Make floral ice cubes
Whether you’re making one or plenty, this hibiscus cocktail is sure to please. Serve them any night of the week or during parties with friends.
To really go above and beyond, pour them over flower ice cubes. Edible flower cubes are made with edible flowers and a large ice cube mold. Freeze for at least 4-6 hours so the ice is set and super cold.
Recipe tips & notes:
- Shake, do not stir. This makes for a well-mixed cocktail.
- Shake until the shaker is ice cold. That’s when you know the drink is chilled.
- Add a few crushed hibiscus flowers to the Tajin mix. Adds a fun, color-pop appeal.
Looking for more margarita recipes? Check these out!
- Italian Margaritas
- Frozen Mango Margarita
- Blood Orange Margaritas
- Raspberry Margarita
- Cadillac Margarita
- Frozen Strawberry Margarita
If you make this Hibiscus Margaritas recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Hibiscus Margaritas
ingredients
For hibiscus syrup:
- 1 cup water
- 1 cup granulated sugar
- 1 cup dried hibiscus flowers
For margarita:
- 2 oz blanco tequila
- 1 oz fresh lime juice
- 1 oz cointreau or triple sec
- 1-2 oz hibiscus syrup
- Tajin
instructions
- Make hibiscus syrup: Add the water, sugar and hibiscus flowers to a small saucepan and bring it to a boil over medium heat. Remove from heat. Strain syrup into a jar and cool down completely. Discard the hibiscus flowers.
- Shake, shake, shake: Fill a cocktail shaker with ice. Add Blanco tequila, lime juice, Cointreau, and cooled hibiscus syrup. Shake the cocktail shaker for at least 20-30 seconds, or until icy cold.
- Rim and serve: Rim a glass with a lime wedge and dip into tajin mix. Add in a couple of ice cubes or one large floral ice cube to a cocktail glass. Strain the cocktail into the glass and enjoy.
notes
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