Aren’t these hibiscus margaritas gorgeous? Wait till you sip one. Tart with lime juice, with 100% agave tequila and a dash of orange liqueur. It’s the color that really gets you saying WOW–and the flavor that comes with the color–a syrup made with dried hibiscus blossoms.
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First make a batch of hibiscus syrup: Steep the flowers in boiling water for about 1/2 hour. Strain, and stir in honey or sugar to dissolve. Ta da!
Hibiscus brews are fruity, with an acidic edge, indicating ample Vitamin C on board. With the vivid royal plum-red simple syrup on hand, you’re ready for cocktails.
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Dried hibiscus flowers, flor de jamaica, are a deep dark purple color. Sometimes I buy them in Latino grocery stores, but the best quality are the organic dried hibiscus flowers sold online. You can buy them either cut and sifted, or the whole dried petals.
In Spanish, hibiscus flowers are flor de jamaica (floor-day-hu-mike-a). You might see hibiscus margaritas on a cocktail menu called jamaicaritas.
Celestial Seasonings Red Zinger herbal tea lists hibiscus as the first ingredient. If you enjoy Red Zinger tea, you’ll like hibiscus.
In Mexico, if you see a red refreshment at taquerias or street corner stands, try it. It’s called agua de jamaica. Often it’s too sweet for my taste, so ask for a sample before you order a glass. If it’s too sweet, order a mineral water and mix some into the agua de jamaica. You will love it!
Mix up a batch of syrup so it’s ready when you’re thirsty for jamaicaritas. Add a few tablespoons of your hibiscus syrup to sparkling water and you’ve just made a non-alcohol Italian soda!
Gift idea: Hibiscus syrup in a jar with a bow, along with a bottle of tequila will be much appreciated!
Perfect Hibiscus Margaritas recipe notes:
- Make Hibiscus Sparkling Soda Spritzers with the syrup. 2 tablespoons of this hibiscus syrup poured over a glass filled with ice and topped with cold sparkling water makes an impressive mid-afternoon thirst-quencher. Think Italian sodas.
- To make red agua fresca, or agua de jamaica, dilute the hibiscus syrup with water, to taste. Start with 1 cup water to 1/3 cup hibiscus syrup, adding more syrup to your taste.
- Mexican “key” limes, smaller and more yellow in color, are perfect for margaritas. If you can find them, use them.
Make it a fabulous week. Get thee to the kitchen and brew up some hibiscus!
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PS If you make this recipe and love it, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe. If you’d also give the recipe a ✮✮✮✮✮ rating, I’d be delighted!
Perfect Hibiscus Margaritas
Ingredients
Hibiscus syrup:
- 1/2 cup dried hibiscus flowers, flor de jamaica
- 1 1/2 cups boiling water
- 1/3 cup honey, organic cane sugar, or agave syrup
For each hibiscus margarita:
- 2 tablespoons hibiscus syrup
- 2 tablespoons freshly squeezed lime juice
- 3 to 4 tablespoons 100% agave tequila, gold or silver
- 1 tablespoon orange liqueur
- Sliced lime
Instructions
Make the syrup:
- Pour the boiling water over the flowers. Cover and let steep ½ hour or more. Strain this infusion into a saucepan, discarding the flowers. Stir in the honey or sugar and heat just enough to dissolve the sweetener into syrup. Chill.
For each hibiscus margarita:
- Fill a margarita glass with ice cubes. Add the syrup, lime jice, tequila and orange liqueur. Stir. Garnish with a slice of lime. Alternatively, make up a batch following the same ratio. Pour a scant ½ cup over ice.
- Do you like salt on your rim? Run a wedge of lime around the edge and dip the glass upside down into a plate of coarse salt.
Notes
- For an elegant sober cocktail or an impressive mid-afternoon thirst-quencher. stir one or two tablespoons of hibiscus syrup in a glass with ice and cold sparkling water.
- To make agua de jamaica you will want to seriously dilute the hibiscus syrup with even more water. Start with 6 cups water to 2 tablespoons of syrup.
- Mexican “key” limes, smaller and more yellow in color, are perfect for margaritas. If you can get them, use them.
I like the Wild Hibiscus syrup and tea. Have you tried those? GREG · 21 February, 2014
Greg, I checked them out. Thanks for introducing me to this product. Wow. Classy.
There are recipes for hibiscus kombucha out there. Might get me to drink the fermentation. · 21 February, 2014
Sounds like INTERnational Margarita day! I have my supplies ready and look forward to celebrating with the Jamaicaritas! we will toast you and Robbie. · 21 February, 2014
And we will clink the margaritas inter-nationally!
Hope the macaron cake is perfect. Send photos. · 21 February, 2014
Yum! · 22 February, 2014
This is exactly what i need, Thanks! · 22 February, 2014
Letty, This is a fantastic recipe. Both my husband and I love agua de jamaica and I know we’d your margaritas. Your flan makes me want to like the screen.:) · 22 February, 2014
Letty, your margaritas look fantastic! Both hubby and I love agua de jamaica and would really enjoy your margaritas too. Your link to the flan made me want to lick the screen.:) · 22 February, 2014
Thanks Nancy,
THese margaritas got me on the dance floor last night. I prefer to start with a light jamaica caramel in the bottom of the mold instead of the sauce on the side. · 23 February, 2014
Glad we could be there for the Moonrise Hibiscus Margarita Test Mixing. Karen and I are really enjoying your web site. Hope all is well in the Baja! Have a great Winter!!! · 7 March, 2014
Thanks Nigel. Nice to hear from you. I almost posted a photo of Bryn in front of the moon but it was grainy when blown up for the website. · 7 March, 2014
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I love the idea of putting hibiscus in a margarita! That sounds so delicious and refreshing 🙂 · 15 October, 2019
Thank you. It’s the cocktail of choice at our house. So grateful my hubby has learned to make the concentrate because he uses a lot of hibiscus syrup! Not just in margaritas but in his daily mocktail spritzer. · 16 October, 2019
Is the recipe supposed to be 2 Ounces of Tequila (not 2 Tablespoons)? 2 Tablespoons is not much of a marg… · 24 October, 2019
Josh, you are absolutely right! The recipe is for one margarita and it said 2! I edited that problem. Two tablespoons equal one ounce, which technically is a “shot.” At our house we make them a bit stronger and so can you. Thanks for your comment! · 24 October, 2019