Hibiscus Margarita (Margarita de Jamaica)
User Reviews
5
Hibiscus Margarita (Margarita de Jamaica)
Description
The Hibiscus Margarita (Margarita de Jamaica) starts with making a syrup by simmering dried hibiscus flowers, water, and sugar. Straining produces a tangy, sweet syrup that infuses the cocktail with its distinctive color and flavor. The cocktail mixture is a traditional combination of hibiscus syrup, tequila, Cointreau or triple sec, and freshly squeezed lime juice, shaken with ice.
Shaking yields a balanced drink where the floral and tart hibiscus contrasts with the citrus and agave notes of tequila and Cointreau. Salt-rimmed glasses add a savory accent that enhances each sip. The cocktail can be served individually or mixed in a pitcher for easy entertaining.
Garnishes such as hibiscus flowers or lime wedges offer aesthetic appeal and subtle additional flavors. Adjusting the syrup's sugar content or adding agave nectar can tailor sweetness to personal taste.
The hibiscus syrup can be stored in the refrigerator for up to a week, allowing quick preparation of subsequent drinks.
Ingredients
Hibiscus Syrup:
- 2 cups water
- 1 cup dried hibiscus flowers jamaica, 1 ¼ ounces / 35 grams
- ½ cup granulated sugar
Single Margarita:
- 2 ounces hibiscus syrup homemade
- 1 ½ ounces tequila
- ½ ounce Cointreau or triple sec
- ½ ounce lime juice freshly squeezed
- ice cubes
Margarita Pitcher (enough for 6 drinks):
- 12 ounces hibiscus syrup homemade, 1 ½ cups
- 9 ounces tequila 1 cup plus 2 tablespoons
- 3 ounces Cointreau or triple sec, 6 tablespoons
- 3 ounces lime juice freshly squeezed, 6 tablespoons
- ice cubes
Instructions
- To make the syrup: Bring water to a boil in a small pot or saucepan. Add the hibiscus flowers and sugar, lower the heat to medium, and simmer steadily until the sugar dissolves and the syrup has thickened slightly, about 5 minutes. Strain the mixture through a sieve, and let cool. This makes about 1 ½ to 1 ¾ cups of syrup and keeps up to 1 week in the fridge.
- To make a single margarita: Combine hibiscus syrup, tequila, Cointreau, and lime juice with ice in a cocktail shaker. Shake well, then strain into a salt-rimmed ice-filled glass and serve immediately.
- To make a pitcher of margaritas: Combine the syrup, tequila, Cointreau, lime juice, and 2 cups of ice in a pitcher and stir very well, at least 1 minute. It’s important to stir for a full minute so some of the ice dissolves. Pour the mixture into 6 salt-rimmed ice-filled glasses and serve immediately.
Notes
- Salt-rim glasses by moistening with lime and pressing into kosher salt for added flavor contrast.
- Garnish with hibiscus flowers in syrup or lime wedges for a decorative touch.
- Shaking vigorously may create foam; it can be left as is, skimmed off, or poured carefully to remove foam.
- Syrup keeps refrigerated up to one week for convenient cocktail making.
- Adjust sweetness by increasing sugar in the syrup or adding agave nectar when mixing drinks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6drinks
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1drink | |
| Calories | 233kcal | 12% |
| Carbohydrates | 22g | 7% |
| Sodium | 3mg | 0% |
| Potassium | 1mg | 0% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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