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Combine tequila, lime, and hibiscus to create a vibrant, tart and floral Hibiscus Margarita. Armed with a hibiscus syrup made from sugar, dried hibiscus flowers, and a touch of lime, this cocktail comes together in mere minutes and looks like something you’d get at a fancy beach bar.
I’ve been making and tweaking this hibiscus margarita recipe for years. And after trying all kinds of methods for incorporating hibiscus into a margarita I found a simple syrup was key.
It allows the hibiscus flavor to shine through, adds gorgeous color and—the best part—it can be made and stored in the fridge for weeks. Obviously the best way to use it is in a margarita, but it’s also a fabulous addition to iced tea, hot tea or soda water.
This recipe article was originally published in April of 2024, it has since been updated with helpful tips, clearer instructions and a recipe video for guaranteed success.
Ingredients Needed
- Hibiscus Syrup: you can buy hibiscus flavored syrup, but I recommend making a homemade hibiscus simple syrup. It’s easy—all you need is sugar, lime peel and dried hibiscus flowers (aka Flor de Jamaica). You can find dried hibiscus flowers (whole or cut and sifted) online or at specialty tea stores.
- Tequila: I recommend making this margarita with tequila blanco. The clean and fresh flavor allows the hibiscus to shine through. Reposado will make it harder to detect the soft flavor of hibiscus, but it will create a more nuanced drink.
- Lime Juice: fresh is best—always! Use the lime you peeled for the syrup.
- Salt: I use kosher salt—no need to buy overpriced margarita salt.
You may notice a missing ingredient—orange liqueur. It’s a key ingredient for classic margaritas, but after multiple tests I found orange liqueur actually covered up the hibiscus flavor.
So for that reason, it’s left out which makes it more in line with a Tommy’s Margarita.
How to Make This Hibiscus Margarita Recipe
- Make the hibiscus simple syrup by combining equal parts water and sugar in a saucepan. Add the dried hibiscus flour and lime peels—bring to a simmer for 1 minute. Remove from heat, cover and let steep for 20 minutes.
- Strain the syrup and store it in an airtight container for up to 2 weeks in refrigerator.
TIP: keep those simmered flowers for garnish! They’re sticky/slightly glazed, perfect for garnishing the hibiscus tequila cocktail.
- In a cocktail shaker filled with ice, add the tequila, hibiscus syrup, fresh lime juice, and a pinch of salt.
- Shake vigorously until thoroughly chilled then strain into a rocks filled glass and garnish with a lime wheel. Serve immediately.
Tips for Making a Great Hibiscus Margarita
- Use quality ingredients. This might get old, but the quality that goes in is the quality that comes out. Use a good tequila, but not one so good that it’s meant for sipping. I like Casamigos or Don Julio.
- When it comes to cocktails, and especially margaritas, always, always, always use fresh citrus juice.
- What most homemade cocktails are missing is a bit of salt. Some bartenders will add drops of saline (salt water) to cocktails, but as a home bartender, I recommend just adding a pinch of salt to the shaker.
My Favorite Margarita Recipes
I’ve got loads of tequila cocktail recipes. Here are some of my favorites.
Drinks & Cocktails
The Best Italian Margarita Cocktail
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Delicious Cherry Margaritas
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Mezcal Margarita
Recipes
Rhubarb Margarita
- My Italian Margarita is a family favorite and is made with a trio of citrus juices and amaretto. Too good not to try!
- If you love a vibrant cocktail, make Cherry Margaritas! Tart cherry juice and Luxardo liqueur create a truly delicious and flavorful cocktail.
- If you like a touch of smoke in your cocktails, make my Mezcal Margaritas that are made with both tequila and mezcal. Just enough mezcal to add some smokiness without overpowering the entire cocktail.
- These Rhubarb Margaritas have been a long-time reader favorite!
Hibiscus Margarita Recipe
Description
Video
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Ingredients
Hibiscus Syrup
- 1 cup granulated sugar
- 1 cup water
- ½ cup dried hibiscus flowers
- 1 lime, peeled with a vegetable peeler
Hibiscus Margarita
- 1½ ounces tequila blanco
- 1½ ounces hibiscus syrup
- 1¼ ounces fresh lime juice
- Pinch kosher salt
Instructions
Hibiscus Syrup
- Combine 1 cup sugar, 1 cup water, ½ hibiscus flowers and lime peels in a saucepan; bring to a simmer over medium heat. Simmer 1 minute, remove from heat, cover and let steep for 20 minutes.
- Strain syrup through a fine mesh strainer, discard flowers or reserve for garnish. Store syrup in an airtight container for up to 2 weeks in refrigerator.
Hibiscus Margarita
- Add 1½ ounces tequila, 1½ ounces hibiscus syrup, 1¼ ounces lime juice and pinch of salt to a shaker filled with ice. Secure lid and shake vigorously until thoroughly chilled.
- Strain into a rocks glass filled with ice; garnish with a lime wheel or hibiscus flower. Serve immediately.
Notes
Nutrition
