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.
First make a batch of hibiscus syrup. Not only for hibiscus margaritas, also to flavor sparkling water for Italian sodas.
To create a new margarita recipe requires tasting and testing. Fortunately, we were in Baja Mexico, with an excuse to try out pink margaritas–Valentine’s Day and a full moon. To watch the full moon’s brilliant evening rise out of the Sea of Cortez, we took the party to the beach.
From an ice chest with all the necessary ingredients, I mixed trial samples for everyone. Hibiscus flowers in Spanish are flor de jamaica (floor-day-hu-mike-a), so we call them jamaicaritas! Needless to say, we all loved our crimson jamaicarita cocktails!
Hibiscus drinks, con o sin (with or without) alcohol, begin with “tea” made with dried hibiscus blossoms. To make the tea, pour boiling water over the dried blossom, and set aside to steep and plump. Strain off the flowers.
Hibiscus brews are fruity, with an acidic edge, indicating ample Vitamin C on board. Stir a sweetener–honey or sugar or agave syrup–for a vivid royal plum-red simple syrup. You’re ready for cocktails. When I get to Mexico each December I mix up a batch of syrup so it’s ready when I’m thirsty. The syrup is a much-appreciated gift.
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. Agua de jamaica inspired these hibiscus margaritas.
Look for flor de jamaica in Latino grocers. They are deep dark purple dried flowers, usually sold in see-through bags. You can also buy organic hibiscus blossoms online.
Celebrate National Margarita Day. Drink hibiscus margaritas–“jamaicaritas.” Viva flor de jamaica!
Perfect Hibiscus Margaritas recipe notes:
- A tablespoon or two of hibiscus syrup in a glass of ice, 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 1/4 cup hibiscus syrup.
- Mexican “key” limes, smaller and more yellow in color, are perfect for margaritas. If you can find them, use them.
Wishing you a fabulous week. Get thee to the kitchen and brew up some hibiscus!
Thanks for being here. To get my latest recipe posts and exclusive monthly newsletters, subscribe here. (I hate spam too, and I will be the only person who uses your email address.)
Are you following me on Facebook and Pinterest?
Did I mention I’m hooked on Instagram, where I post travel, food, nature and photos of #carlosdog.
This post contains affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!
>>>> If you like this recipe, I’d be grateful if you’d give a ✮✮✮✮✮ rating on the recipe card below.
Delicious and refreshing bright red margaritas. Make with dried hibiscus (jamaica) flowers, the same flower used in Red Zinger tea. Syrup recipe makes 1 1/2 cups syrup, enough for 12 margaritas.
- 1/2 cup dried hibiscus flowers, flor de jamaica
- 1 1/2 cups boiling water
- 1/3 to 1/2 cup honey, organic cane sugar, or agave syrup
- 2 tablespoons hibiscus syrup
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons 100% agave tequila, gold or silver
- 1 tablespoon orange liqueur
- Sliced lime
-
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.
-
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.
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
[…] a frosty cerveza. Or a fruity hibiscus margarita. Imagine you just wandered the markets of Oaxaca. Whirl up this easy-to-make delicious garbanzo […] · 16 January, 2015
[…] salsa in our ice chest—for road food appetizers. The last of the tequila? It became pre-mixed hibiscus margaritas. Green salsa and chips and margaritas in the hotel room. Not a bad way to […] · 23 February, 2015
[…] might also like this recipe for crimson Hibiscus Margaritas. Or this Lemon Basil […] · 20 August, 2015
[…] poblano chiles, whipped up a batch of green salsa, and steeped hibiscus flowers for this Valentine cocktail. And blended more guajillo salad dressing. Talk about a pile of dirty […] · 14 December, 2015
[…] The bars on the island already have their banners up–advertising 2:1 margaritas on Cinco de Mayo. Not. We’ll be celebrating at home—eating Mexican food and drinking pink hibiscus margaritas. […] · 28 April, 2016
[…] Perfect Hibiscus Margaritas […] · 22 February, 2018