Hibiscus Margarita

Most Margarita variations are built on additions — an extra ingredient that changes the flavor profile without changing the structure. The Hibiscus Margarita is one of the better ones because the hibiscus syrup does two things at once: it adds a tart floral note and gives the drink a deep red color that makes it look as good as it tastes.

The syrup is the work here. It takes about twenty minutes on the stove, one hour to steep, and keeps in the refrigerator for two weeks. Once you have it, the cocktail itself comes together in under a minute.

This recipe comes by way of Shannon at Food52, who developed the original version with Milagro Reposado. The reposado brings a light oak character that works well against the hibiscus — brighter than a Blanco, less barrel-forward than an Añejo.

function hibiscusMargarita() {
  return {
    name: 'Hibiscus Margarita',
    glass: 'Rocks glass, salted rim',
    method: 'Shake',
    ingredients: [
      { ingredient: 'Milagro Reposado Tequila', amount: '1.5 oz' },
      { ingredient: 'Hibiscus syrup', amount: '¾ oz', note: 'Recipe below' },
      { ingredient: 'Fresh lime juice', amount: '¾ oz' },
      { ingredient: 'Marie Brizard Orange Curaçao', amount: '¼ oz' },
      { ingredient: 'Salted rim', role: 'garnish' },
      { ingredient: 'Lime wheel', role: 'garnish' },
    ],
    instructions: [
      'Salt the rim of a rocks glass and set aside.',
      'Combine all ingredients in a shaker with ice.',
      'Shake hard for 10-12 seconds.',
      'Strain over fresh ice into the prepared glass.',
      'Garnish with a lime wheel.',
    ],
  }
}

function hibiscusSyrup() {
  return {
    yield: 'Approximately 2 cups. Keeps refrigerated for up to 2 weeks.',
    ingredients: [
      { ingredient: 'Dried hibiscus flowers', amount: '¼ cup' },
      { ingredient: 'Simple syrup', amount: '2 cups', note: '1:1 sugar to water' },
      { ingredient: 'Cinnamon sticks', amount: '2' },
      { ingredient: 'Whole cloves', amount: '3' },
    ],
    instructions: [
      'In a dry saucepan over medium heat, toast the cinnamon sticks and cloves for 15-20 seconds.',
      'Add the dried hibiscus and toast for another 30 seconds, stirring constantly.',
      'Add the simple syrup and reduce heat to low.',
      'Simmer for 20 minutes.',
      'Remove from heat and let steep for 1 hour.',
      'Strain through a fine-mesh sieve to remove all solids.',
      'Transfer to a sealed container and refrigerate.',
    ],
  }
}

Glass: Rocks glass, salted rim — Method: Shake

Hibiscus Margarita

  • 1½ oz Milagro Reposado Tequila
  • ¾ oz hibiscus syrup (recipe below)
  • ¾ oz fresh lime juice
  • ¼ oz Marie Brizard Orange Curaçao
  • Salted rim, lime wheel (garnish)
  1. Salt the rim of a rocks glass and set aside.
  2. Combine all ingredients in a shaker with ice.
  3. Shake hard for 10–12 seconds.
  4. Strain over fresh ice into the prepared glass.
  5. Garnish with a lime wheel.

Hibiscus Syrup (makes ~2 cups, keeps 2 weeks refrigerated)

  • ¼ cup dried hibiscus flowers
  • 2 cups simple syrup (1:1 sugar to water)
  • 2 cinnamon sticks
  • 3 whole cloves
  1. In a dry saucepan over medium heat, toast the cinnamon sticks and cloves for 15–20 seconds.
  2. Add the hibiscus and toast for another 30 seconds, stirring constantly.
  3. Add the simple syrup and reduce heat to low. Simmer for 20 minutes.
  4. Remove from heat, cover, and steep for 1 hour.
  5. Strain through a fine-mesh sieve. Transfer to a sealed container and refrigerate.

On the hibiscus

Dried hibiscus flowers (also sold as flor de Jamaica) are available at most Latin grocery stores and increasingly at standard grocery stores in the bulk or tea section. They're inexpensive and have a long shelf life dried.

The toasting step is not optional. Toasting the spices and hibiscus briefly in a dry pan before adding the liquid deepens the flavor profile significantly. It takes thirty seconds and the difference is noticeable.

On the orange liqueur

Marie Brizard Orange Curaçao is specified here, but Cointreau works well at a slightly smaller measure. The orange component in this drink is more background than foreground — the hibiscus is doing most of the flavor work — so the choice of liqueur matters less than it does in a standard Margarita. Use what you have.

Making a batch

The syrup recipe scales easily, which makes this a natural choice for a party cocktail. Make two or three batches of syrup in advance, batch the tequila and lime juice, and have guests add their own syrup and shake to order. Or pre-batch the full cocktail (without ice) and serve from a pitcher. The color alone makes it worth doing at scale.