Perfect Hibiscus Margaritas

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 hibiscus flowers. Actually a syrup made with the dried hibiscus blossoms.

To make hibiscus margaritas, first make a batch of the 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. 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.

You might see hibiscus margaritas on a cocktail menu called jamaicaritas. In the Spanish language, hibiscus flowers are flor de jamaica (floor-day-hu-mike-a).

The vivid red refreshment at taquerias or Mexican street corner stands is agua de jamaica. Often it’s too sweet for my taste, so I ask for a sample before ordering a glass. If I find it overly sweet, I order a mineral water and mix some into the agua de jamaica, half and half.

Just so you know, some of the links below are affiliates. 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!!

About hibiscus flowers:

• 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 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, and in the end, I think you get more yield from the cut and sifted ones.

We keep hibiscus syrup in the fridge so it’s easy to make hibiscus margaritas when we want. Not only margaritas though, a shot of hibiscus syrup in sparkling water is basically a non-alcohol Italian soda! A mocktail. Here’s my recipe for Hibiscus Sparkling Soda Spritzers.

Make it easy: 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.

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 hibiscus syrup with water. 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. For margaritas or mocktail spritzers!

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Print Recipe

4.91 from 10 votes

Perfect Hibiscus Margaritas

Delicious and refreshing bright red margaritas. Make with dried hibiscus (jamaica) flowers. Use 3 tablespoon tequila or 4 for a stronger drink. The syrup recipe makes 1 1/2 cups syrup, enough for 12 margaritas.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Drinks

Cuisine: Mexican

Keyword: hibiscus, margaritas, tequila

Servings: 1 margarita

Author: Letty | @lettyskitchen

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.

Nutrition

Calories: 286kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Sugar: 5g | Vitamin C: 9mg

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