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Hibiscus-Spiced Margaritas

The most beautiful jewel-toned cocktail, my Hibiscus-Spiced Margaritas keep date night playful. Floral and a bit sweet, these margaritas get an unexpected kick from a pinch of cinnamon in the drink and on the rim.
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Prep Time 5 minutes
Servings: 1 cocktail
Course: Drinks
Cuisine: Mexican
Ingredients Method

Ingredients
  

Hibiscus Lime Syrup
  • 1 cup water
  • 1 cup sugar
  • 1/4 cup hibiscus flowers
  • 1 lime, squeezed
Hibiscus Spiced Margaritas
  • 2 oz tequila
  • 1 oz lime juice
  • 1 oz hibiscus syrup
  • 1/2 oz orange liqueur (such as Cointreau)
  • pinch cinnamon
Hibiscus Salt Rim
  • coarse salt
  • crushed, dried hibiscus flowers (optional)
  • pinch cinnamon

Method
 

  1. For the Hibiscus Syrup: Combine water and sugar in a saucepan. Bring to a simmer while stirring to dissolve the sugar. Turn off the heat and add the hibiscus flowers. Let steep for 15-30 minutes. Remove the hibiscus flowers and add a squeeze of lime. The syrup can be stored in the fridge in an airtight container for up to a week.
  2. Make the hibiscus salt by mixing together crushed hibiscus flowers, coarse salt, and a pinch of cinnamon on a plate. Run a lime around the edge of your glass and place the rim on top of the salt mixture. Fill the glass with ice.
  3. Fill a cocktail shaker with ice. Add the tequila, lime juice, hibiscus syrup, orange liqueur, and a pinch of cinnamon. Shake until combined and chilled. Strain into the glass and serve immediately.