Aren’t these hibiscus margaritas gorgeous? Wait till you sip one. With 100% agave tequila, lime juice and a dash of orange liqueur, it’s the color that really says WOW–and the sour-sweet flavor that comes with the crimson color!
Click here to PIN Perfect Hibiscus Margaritas!
That gorgeous red color comes from the deep dark purple dried hibiscus flowers. In the Spanish language, hibiscus flowers are flor de jamaica (floor-day-hu-mike-a).
You might see hibiscus margaritas on a cocktail menu called jamaicaritas.
These margaritas begin with a simple syrup made with the dried hibiscus blossoms. With chilled vivid royal plum-red simple syrup on hand, you’re ready to make cocktails and mocktails.
How to make hibiscus margaritas:
- First make the simple syrup:
All you do is steep the flowers in boiling water for about 1/2 hour. Then strain and stir in honey or sugar to dissolve.
- Make the margaritas:
Fill a glass with ice cubes. Add the syrup, lime jice, tequila and orange liqueur. Stir. Garnish with a slice of lime. If you wish, first rim the glass with coarse sea salt.
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About hibiscus flowers:
>>> You can buy them in Latino grocery stores, packaged or sold from barrels, in bulk. The best quality are the organic dried hibiscus flowers sold in natural food stores or online.
>>> You can buy the dried flowers either cut and sifted, or the whole dried petals. (Affiliate links.) I’ve tried both the cut and sifted and whole dried petals, and in the end, I think you get more yield from the cut and sifted ones.
*** Know that the bulk and packaged ones sold in Mexico and Latino grocers tend to trap soil–after steeping in the hot water be sure to strain out the grit at the bottom of the pan.
Before hydrating the flowers, they’re not very edible, a least for me. Hydrated in hot or cold water, hibiscus brews are fruity, with an acidic edge, indicating ample Vitamin C on board.
If you don’t want to bother with the flowers, you can use hibiscus tea. (Affiliate link.) Make a strong tea–like 4 bags to a cup of boiling water–and sweeten to taste with honey or sugar, just like you would with the flowers.
>>> For a delicious mocktail, follow my recipe for Hibiscus Sparkling Soda Spritzers. To make an impressive mid-afternoon thirst-quencher, pour 2 tablespoons of hibiscus syrup in an ice-filled glass and top with cold sparkling water. Think Italian sodas.
>>> The vivid red refreshment sold at taquerias and Mexican street corner stands is agua de jamaica. To make your own agua de jamaica, or agua fresca, dilute hibiscus syrup with water. Start with a ratio of 1 cup water to 1/3 cup hibiscus syrup, adding more syrup to your taste.
A couple of notes:
- I like to keep hibiscus syrup in the fridge so it’s easy to make hibiscus margaritas when I want. Robbie makes his own hibiscus concentrate that’s less sweet than my simple syrup. Every night, no kidding, he pours a shot of hibiscus syrup right into a can of sparkling water. And sometimes he’ll stir a teaspoon of syrup into hot tea! Lots of Vitamin C going on there.
- Jamaica agua fresca sold in taquerias is generally too sweet for my taste. I ask for a sample before ordering a glass and if it tastes overly sweet, I order a mineral water to mix with the agua de jamaica, half and half.
- Instead of throwing out the spent flowers, I’ve been meaning to make hibiscus flower tacos or quesadillas. Most of the hibiscus flower taco recipes on the internet have you use the whole hydrated flower. This recipe for hibiscus flower tacos looks like a recipe I would follow, probably with more seasoning.
Gift idea: Hibiscus syrup in a jar with a bow, along with a bottle of tequila will be much appreciated!
Make it a fabulous week. Get thee to the kitchen and brew up some hibiscus for margaritas or mocktail spritzers!
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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. Taste, adding more sweetener, to your taste. 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
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