Name: Hibiscus Margarita
Total time: 4 min
Cuisine: Cocktail
Ingredients: 60 ml Reposado tequila; 30 ml Lime juice; 30 ml Hibiscus syrup

Hibiscus Margarita
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Glass:

Serve in a Martini glass

Ingredients:
2 fl oz	Patrón Reposado tequila
1 fl oz	Lime juice (freshly squeezed)
1 fl oz	Monin Hibiscus Syrup

Read about cocktail measures and measuring

Prepare:

Select and pre-chill a MARTINI GLASS.
Prepare garnish of hibiscus flower.

How to make:

SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish:

Garnish with hibiscus flower.

Review:

Hibiscus combines wonderfully with tequila in this flavoursome Margarita.

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Nutrition:

One serving of Hibiscus Margarita contains 174 calories

Alcohol content:

1.4 standard drinks
14.71% alc./vol. (29.41° proof)
18.9 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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C Lewis

10th July at 19:13

I made a variant of this influenced by a drink we tried at MAP Maison Dalston, and it was surprisingly excellent:

60ml Tequila Blanco
25ml Lime Juice
~12.5ml Monin Hibiscus Syrup
2 dashes Malvern Chilli Bitters

Shaken with ice and strained into a salt rimmed glass.

Aimed to tone down the sweetness somewhat; the hibiscus still came through, but tempered by the chilli and salt.

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David Goldfarb

1st August 2025 at 17:24

I made my own Hibiscus syrup steeping 4 bags of hibiscus tea in 1 cup of water then adding 1 cup of ultra fine sugar at the end to dissolve.

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Paul Holdsworth

6th June 2025 at 17:08

I just made this with a shot of the hibiscus liquor from the Sorrelade recipe (i.e. minus the honey), plus half a shot of simple syrup. Absolutely fabulous - no issues with lack of 'pop', for sure!

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Paul Holdsworth

6th June 2025 at 17:12

Take it back - I used the sorrelade recipe INCLUDING the honey.

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G. M. Genovese

29th June 2021 at 17:15

Maybe I need a more characterful hibiscus syrup (I made a 1:1 with basic granulated, steeped dried flowers for hours), but the 2:1:1 was a bit sweet, while a 4:2:1 was too tart. Tasty each time, though the hibiscus didn't exactly pop out either shake.

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