Ads
🌺 Floral, tangy and dangerously refreshing
By Sarah Apéro // Nothing says “bye bye winter” better than a well-chilled margarita… and even more so when it’s infused with hibiscus. Lightly tangy, subtly floral and just exotic enough to make you feel like spring is already one step closer.
The hibiscus brings a delicate, almost velvety depth, while the lime keeps everything bright and refreshing. Salt, sugar or tajín on the rim of the glass? Your call. One thing’s for sure: this margarita is easy to drink and disappears faster than you’d expect.
Ads
Ads
🌺 Well-flavored hibiscus is key
The more concentrated the juice, the more floral character the margarita develops.
🍋 Fresh lime is non-negotiable
Juice squeezed at the last minute makes all the difference in the cocktail’s balance.
🧂 Have fun with the rim
Salt for the classic, sugar for sweetness, tajín for a salty-spicy punch. Or mix all three if you’re feeling funky like the purple Teletubby.
❄️ Shake it hard
A strong shake ensures an ice-cold, perfectly balanced margarita.
🍹 Non-alcoholic version
Replace the tequila and triple sec with a bit more hibiscus juice and a splash of orange bitters.
Ingredients
- 1 ½ oz blanco tequila
- ½ oz triple sec
- ¾ oz fresh lime juice
- ½ oz simple syrup
- 1 oz non-sparkling hibiscus juice
- Ice
- For the glass rim : Salt, sugar or tajín seasoning
Ads
Preparation
- Rub the rim of the glass with a lime wedge, then dip it in salt, sugar or tajín. Set aside.
- Add the tequila, triple sec, lime juice, simple syrup and hibiscus juice to a shaker filled with ice.
- Shake vigorously for a few seconds, until well chilled.
- Double strain into a glass filled with ice. Serve immediately.
Yes, by mixing all the ingredients except the ice. Shake just before serving.
A blanco tequila is ideal to let the hibiscus and lime shine.
Absolutely. Adjust the simple syrup based on the acidity of the hibiscus juice.
Ads
Ads
Ads
Ads
Ads