Agua de Jamaica fans, brace yourselves, because this hibiscus margarita is your dream come true. Made with tea-infused simple syrup and the basic version's tequila and lime, it's a cocktail recipe that will quench your thirst — and get the party started.
So what are you waiting for? Head over to your trusty bar cart (or, you know, wherever you store booze) and load up your shaker with all these Spring- and Summer-ready ingredients. When you're done, mix up another agua fresca like horchata.
- For the hibiscus tea simple syrup:
- 3/4 cup loose hibiscus
3 cups water
1 1/2 cups agave
- For the hibiscus margarita:
- 1 1/4 ounces hibiscus tea simple syrup
2 ounces silver tequila
1/4 ounce Cointreau
1/2 ounce fresh-squeezed lime juice
2 ounces club soda
For the hibiscus tea simple syrup:
- Combine 3/4 cup loose hibiscus tea leaves, 3 cups water, and 1 1/2 cups agave into a sauce pan and bring up to a simmer until the agave has dissolved.
- Allow the syrup to cool slightly.
- Once cooled, pour syrup through a mesh strainer to remove the loose tea.
- Store in an airtight container. It will keep for several months if refrigerated.
For the hibiscus margarita:
- Measure all ingredients into a cocktail shaker filled with ice, shake for 10 seconds, and then strain mixture into a margarita glass.
- Top with club soda.
- Serve over ice in glass rimmed with citrus salt.
- Drinks, Cocktails
- North American
- 1 cocktail