Cheers to Hibiscus Margaritas, which feature notes of hibiscus flowers that are fresh, fruity and floral. The homemade hibiscus simple syrup takes this cocktail to another level – and so easy to scale the recipe up for a party!
For hibiscus syrup:
1 cup water
1 cup granulated sugar
1 cup dried hibiscus flowers
2 oz blanco tequila
1 oz fresh lime juice
1 oz cointreau or triple sec
1–2 oz hibiscus syrup
Make hibiscus syrup: Add the water, sugar and hibiscus flowers to a small saucepan and bring it to a boil over medium heat. Remove from heat. Strain syrup into a jar and cool down completely. Discard the hibiscus flowers.
Shake, shake, shake: Fill a cocktail shaker with ice. Add Blanco tequila, lime juice, Cointreau, and cooled hibiscus syrup. Shake the cocktail shaker for at least 20-30 seconds, or until icy cold.
Rim and serve: Rim a glass with a lime wedge and dip into tajin mix. Add in a couple of ice cubes or one large floral ice cube to a cocktail glass. Strain the cocktail into the glass and enjoy.
Hibiscus simple syrup will keep for up to 1 month in an airtight container in the fridge.
Keywords: dried flowers, tequila, cocktail