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  • Alicia Frosini

Recipe Card: Hibiscus Margarita

A hibiscus flower infusion creates a daring new take on the classic margarita that you can enjoy all summer long! This gorgeous garnet red color is paired with a flavor that's floral, lemony and tart.

Ingredients for the cocktail:

2 parts tequila

1 part triple sec or Cointreau

1/2 part fresh lime juice

1/2 part hibiscus tea or elixir

Ingredients for the hibiscus tea:

1 cup boiling water

3 tablespoons organic hibiscus flowers, plus more for garnish


Flower & Spice Mixology 101

There are many ways to extract the flavors of dried flowers, herbs and spices into your cocktails. Here are three easy methods that will earn you the title of mixologist in no time.

1. In a simple syrup

Simple syrups are a basic two-to-one ratio of sugar to water, briefly heated to a boil to dissolve the sugar. They are a great way to sweeten drinks as sugar alone doesn't dissolve well if added straight into a shaken or stirred cocktail. You can add any edible dried flower, herb or spice into a simmering simple syrup to extract flavor and perfume your cocktail sweetener.

2. In a Tea

If a drink calls for a water mixer, try substituting a tea infused with the flower, herb or spice of your choice. You can take the tea flavored drink even further by freezing it into ice cubes that you add to your cocktail.

3. On the rim

The sugar or salt-based garnish on the rim of a cocktail glass is called a "rimmer." It provides a sweet or savory garnish to enhance the taste of the cocktail. Try adding a bit of crumbled or powdered edible flowers, herbs and spices to your rimmer for further appeal.

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