Shake up margarita night with a Hibiscus Margarita, a floral twist that’s a real treat. Cook up a fragrant syrup with real hibiscus flowers and mix it with lime juice and tequila for a stunner of a drink.
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About this Hibiscus Margarita recipe
Unique flavors in cocktails are what makes some drinks stand out above the traditional recipes. I’ve always loved floral flavors in cocktails, and this hibiscus margarita might be one of my favorites.
Also called a Jamaica margarita (pronounced ha-MY-kuh), this tequila drink is bold, tangy and beautifully vibrant, with just the right balance of sweet and tart. The hibiscus gives it a deep magenta color and a unique, almost bittersweet cranberry-like flavor that makes it a star of any drink menu.
It’s one of those cocktails I always look for when I’m out (to sip with chips and salsa, natch), but it’s surprisingly easy to make at home too. If you love a classic margarita with a twist, this one’s for you.
More margarita recipes: Cucumber Margarita • Blackberry Margarita • Passion Fruit Margarita
Why you’ll love this recipe
This hibiscus margarita recipe stands out for a few great reasons:
- Hibiscus adds a floral twist to the classic margarita.
- This rich, exotic margarita is easy for beginner home bartenders to assemble.
- It’s easy to make the hibiscus syrup used in this recipe.
Tools & glassware
Grab a medium saucepan to prepare the hibiscus syrup. A fine-mesh strainer * will help to strain out any solids, keeping your syrup smooth.
The other thing you need is something to store it in. You’ll want to get an airtight container to keep your syrups in — they must be stored in the fridge. A set of mason jars is a wise investment if you like making syrups. You can even add a mason jar pour spout lid to your jar for easy pouring.
For the margarita, you’ll want a margarita glass * to serve it in. A shallow plate is key for getting that perfect rim. And you’ll also need to get out the cocktail shaker *, jigger * and strainer to mix up the drink.
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Ingredients
You can find all the ingredients for hibiscus margarita at your local supermarket and liquor store. Here’s what you’ll need to make this recipe:
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
- dried hibiscus flowers * (also called flor de jamaica)
- water
- granulated sugar
- tequila
- juice from fresh limes
Garnishes
Margaritas usually have a salt rim, because salt helps to balance the sweetness of the syrup, sourness of the lime and the bite of the tequila. I used hibiscus salt * for these, but any coarse salt would work well. If you have leftover dried hibiscus flowers * from the syrup or making hibiscus tea, crush them and mix them into coarse salt to make your own.
You can also mix lime zest into salt to to make a delicious margarita salt. Some people prefer sugar on the rim of their margarita, and you could do the same with margarita sugar.
Additionally, margaritas also typically bear a lime garnish. Cut slices or wedges, or use dehydrated lime slices *.
Best tequila for margaritas
For a Hibiscus Margarita, use a blanco tequila, known for its crisp and clear qualities, ideal for mixing into drinks without changing their color. This helps highlight the hibiscus flavor since it is meant to complement other ingredients.
Tito’s and Lunazul are excellent choices. Alternatively, a reposado tequila can add more complexity or a smoky mezcal can introduce additional layers of flavor.
Substitutions & variations
Looking for a twist? These variations make it even more versatile:
- Spicy hibiscus margarita: In place of the tequila, use jalapeño-infused tequila. It takes a few days to infuse the spicy flavor, but it’s so worth it. You could also cook a sliced jalapeño along with the hibiscus flowers to get a similar flavor.
- Virgin hibiscus margarita mocktail: Use a zero-proof spirit that mimics tequila, like Seedlip Grove 42 * or Ritual tequila alternative *, in place of the tequila.
Instructions
Here’s the best way to make a hibiscus margarita from scratch:
First, make the syrup. Add hibiscus and water to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to a simmer for 15 minutes. Remove from heat.
Strain the hot liquid through a fine-mesh sieve * to remove the flowers and any solids. Measure the remaining liquid, then return it to the pot over medium heat. Measure out the same amount of sugar as the liquid. Stir until completely dissolved.
Remove from heat and let cool completely. Store in a clean, food-safe, airtight container such as a mason jar in the refrigerate for up to 1 month. Once you have syrup, you’re ready to make your margaritas!
Start by pouring some hibiscus salt * on a plate. Rub a lime wedge around the edge of a glass. Roll the rim of the glass in the salt to coat the rim.
In a cocktail shaker * filled with ice, add the tequila and fresh lime juice.
Next add the hibiscus syrup. Cap the shaker and shake well.
Tips & tricks
These pro tips will help you make the perfect Hibiscus Margarita every time:
- Quality ingredients matter in a cocktail. For great-tasting cocktails, a good bottle can make a big difference. For best results, go for a mid-price tequila like Tito’s or a top-shelf tequila like Patron. Likewise, homemade hibiscus syrup is the way to go.
- Rim the glass. You can use nice salt or sugar for the rim. Hibiscus salt enhances the floral flavor. Chili-lime seasoning adds a hint of spice to every sip.
- Add a garnish! A lime wedge makes this cocktail look more professional. Plus, the aromas from the garnish will enhance every sip.
make a big batch
This drink is a great one to serve a crowd for a party. Mix it ahead of time without the ice and stash it in the fridge. Stir individual servings with ice when ready to serve.
Use the +/- buttons in the recipe below to multiply the ingredients.
Food pairings
These hibiscus margaritas would be perfect for margarita night alongside your favorite tacos and some simple chips and guac.
A garden party isn’t complete without a hibiscus margarita and some floral treats like Earl Grey cookies, or something citrusy like margarita bars.
Leftover hibiscus flowers? Use them to make hibiscus sangria or some strawberry hibiscus iced tea.
FAQ
Dried hibiscus flowers are typically used because they’re more concentrated and shelf-stable. Fresh petals can be used but may have a milder flavor. Also, be certain they are pesticide-free and food-safe.
Hibiscus is generally safe, but people with allergies to pollen or certain flowers may want to exercise caution. It’s also wise to consult a doctor if you’re pregnant or taking medication, as hibiscus can interact with some prescriptions.
Yes! Just skip the tequila use a zero-proof tequila instead. Add a splash of orange juice to keep the flavor vibrant.
Yes! Since you can batch the syrup, it’s easy to serve a pitcher of hibiscus margaritas for any get-together. Use the +/- buttons at the top of the recipe card to scale the recipe as you need to.
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Hibiscus Margarita
ingredients
Hibiscus Syrup
- ⅓ cup dried hibiscus flowers
- 1½ cups water
- ¾ cup sugar
Hibiscus Margarita
- 2 ounces tequila
- 1 ounce hibiscus syrup
- 1 ounce lime juice
- hibiscus salt or other coarse salt or sugar, for the rim
- 1 slice lime for garnish
instructions
Hibiscus Syrup
- Add hibiscus and water to a medium saucepan and place over medium-high heat. Bring to a boil, then reduce to a simmer for 15 minutes. Remove from heat.
- Strain the hot liquid through a fine-mesh sieve * to remove the flowers and any solids. Measure the remaining liquid, then return it to the pot over medium heat. Measure out the same amount of sugar as the liquid. Stir until completely dissolved.
- Remove from heat and let cool completely.
- Store in a clean, food-safe, airtight container such as a mason jar in the refrigerate for up to 1 month.
Hibiscus Margarita
- Pour some hibiscus salt on a plate. Rub a lime wedge around the edge of a glass. Roll the rim of the glass in the salt to coat the rim.
- In a cocktail shaker filled with ice, add tequila, hibiscus syrup and lime juice. Shake well.
- Strain into the prepared margarita glass *. Garnish with a lime slice.
notes
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