Spicy Hibiscus Margarita
This Spicy Hibiscus Margarita is a floral, spicy twist on a classic margarita made with tequila, fresh lime juice, hibiscus syrup, and jalapeño. It’s bright and lightly sweet with just the right amount of heat. It’s a balanced cocktail that’s perfect for warm weather sipping or entertaining.
Equipment
- Small saucepan
Ingredients
- 3/4 –1 oz hibiscus syrup I used 3/4 oz
- 3 –4 jalapeño slices plus more for garnish
- 2 oz Don Julio Añejo
- 1 oz lime juice
- Sea salt and dried hibiscus for rim
- Dried hibiscus flowers for garnish
Hibiscus Syrup
- ½ cup sugar
- ½ cup water
- 2 tbsp dried hibiscus flowers
Instructions
- Prepare glass - Combine sea salt and dried hibiscus on a shallow dish. Moisten the rim of a glass with honey or citrus, then roll it in the salt mixture until coated.
- To a cocktail shaker - Add hibiscus syrup and jalapeño slices. Muddle firmly to release the spice. Add Don Julio Añejo, lime juice, and ice. Shake until well chilled.
- Strain into the prepared cocktail glass over fresh ice. If desired, garnish with jalapeno slices, lime and hibiscus.
Hibiscus Syrup
- In a small saucepan - Combine sugar, water and dried hibiscus. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and allow the hibiscus to steep for 15 minutes.
- Strain through a fine mesh strainer into a jar. Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
- Customize sweetness: Start with less syrup and add more to taste if you prefer a less sweet drink.
- Dial spice up or down: Muddle the jalapeño well to fully release its flavor or adjust seeds or slices depending on your spice preference.
- Shake well: Shake it vigorously for a smooth, well-balanced flavor
- Mocktail version: Swap tequila for coconut water, tea or non-alcoholic tequila.
