5-Ingredient Hibiscus Margaritas

GFVGVDFNS
Jump to Recipe
Vibrant pink homemade Hibiscus Margaritas surrounded by lime wedges

It’s becoming no secret that I have a thing for tequila (exhibit a, b, and c).

Though wine still holds a special place in my heart, margaritas may just be my favorite drink. So it’s no wonder I keep dreaming up new flavor combinations.

Measuring cup filled with loose-leaf hibiscus for making homemade margaritas

Origins of Margaritas

There are several theories of where the margarita first originated and we’re not sure which one is true! But the most popular is that it was created in 1938 by Carlos ‘Danny’ Herrera at his restaurant in Tijuana, Mexico. It’s thought that he created it for a customer who was allergic to all hard alcohol except tequila, but wanted something more than just a shot.

Based on the popularity and spread of this delicious cocktail, we’d say the creation of the margarita was a major success! You can read about other theories on the origin here.

Hibiscus Margaritas

This particular recipe was inspired by a trip to visit friends in D.C. last summer. We went to a bottomless brunch (yes, all you can eat and drink!) at a Mexican restaurant where they served boozy hibiscus agua fresca.

Brewing hibiscus for homemade margaritas

Oh dear – so good. I couldn’t shake the tart, sweet, refreshing beverage from my mind. I had to recreate it. This is my spin.

This drink starts out with the hibiscus tea concentrate made from hibiscus tea, water and your sweetener of choice.

The whole process is quick and painless and yields a gorgeous, deep magenta hibiscus tea concentrate perfect for adding a floral, tart-sweet punch to your favorite cocktails.

Glass jar of Hibiscus Tea Concentrate
Two glasses of our Hibiscus Margarita recipe with limes

The best part about this cocktail besides the fact that it’s tea based and practically health food? THE COLOR.

Can we say happy valentine’s day? Hello hot pink goodness.

I’m just spilling all my secrets today.

Hibiscus Margaritas resting on a cutting board for a refreshing summer drink

Hi. My name’s Dana and I love tequila, hot pink, and all the chocolate.

This margarita is what dreams are made of. It’s:

Tart
Perfectly sweet
Floral
Cold
Refreshing
Boozy
& So delicious

Share this drink with friends over tacos on Mexican night – that’s what I did (you’re welcome, friends). Or, mix one up for your favorite Valentine. They’ll be sure to love you forever. Tequila seems to have that effect on people (wink, wink). Cheers, friends!

Glass of our incredible homemade Hibiscus Margarita recipe with lime

Loved this recipe? Share it! Take a picture and tag it #minimalistbaker on Instagram. We’d love to see!

Glasses filled with our refreshing Hibiscus Margarita recipe

5-Ingredient Hibiscus Margaritas

Simple 5-ingredient margaritas infused with hibiscus tea concentrate, giving it the perfect tart, sweet finish. Complex, delicious, and pairs especially well with Mexican food.
Author Minimalist Baker
Print
Two glasses of homemade Vegan Hibiscus Margaritas beside lime wedges
4.84 from 6 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 (margaritas)
Course Beverage, Cocktail
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2 Weeks (hibiscus concentrate only)

Ingredients

HIBISCUS TEA CONCENTRATE

  • 3 cups filtered water
  • 3/4 cup dried hibiscus flowers (find here or at most tea shops)
  • 1/4 – 1/2 cup sweetener of choice (or to taste // I used 1/2 agave, 1/2 cane sugar)

FOR 2 MARGARITAS

  • 5-6 ice cubes
  • 1/2 cup hibiscus tea concentrate
  • 1 large lime (juiced // 1 large lime yields ~3 Tbsp)
  • 2 ounces silver tequila (2 ounces equals ~4 Tbsp)
  • 1 Tbsp agave nectar (optional)

Instructions

  • To make the hibiscus tea concentrate, bring 3 cups water to a boil, add hibiscus tea, stir, remove from heat and let steep for 30 minutes.
  • Strain into a jar or glass container using a fine mesh strainer and add sweetener to taste. I found 1/3 cup (amount as original recipe is written // adjust if altering batch size) was about the right amount, using half agave nectar, half cane sugar. Stir to dissolve and let cool.
  • To make two margaritas, add ice, cooled hibiscus tea concentrate, lime juice, tequila and 1 Tbsp agave nectar (optional // amount as original recipe is written // adjust if altering batch size) to a cocktail shaker and shake vigorously to combine.
  • Pour over two glasses with ice. We love this oversized ice cube mold for cocktails. Salt or sugar rim is optional. Garnish with lime wedge. If too strong, dilute with a splash of sparkling water.
  • Store hibiscus concentrate covered in the fridge for up to 2 weeks, though best when fresh.

Notes

*Nutrition information is a rough estimate calculated with the optional agave nectar.
*Hibiscus tea concentrate adapted from Bon Appétit

Nutrition (1 of 2 servings)

Serving: 1 margaritas Calories: 171 Carbohydrates: 27.6 g Protein: 0.2 g Fat: 0.1 g Saturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1 mg Fiber: 0.9 g Sugar: 24 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. Roxanne says

    This recipe was fantastic! I did increase my sweetener based on other recipes I saw while my tea was steeping. I probably used half a cup. I also salted the rim of my glass with a combo of sugar and light cinnamon and a pinch of salt. Used repasado tequila instead of blanco and it was superb!!!! Highly recommended. My date loved it too. Winner winner!

  2. Margs says

    How much of the hibiscus syrup would you make if you were going to make a pitcher of margaritas to have in the fridge?

  3. Paula says

    You can actually grow your own Hibiscus Flowers. Renee’s Garden Seeds carries the seed. They are beautiful plants and easy to grow. I’ve been looking for a good recipe to use them in and I love Margaritas.

  4. Rebekah says

    I made these for Valentines, but in the absence of a margarita shaker, I tried it in a travel bottle. The result was a lot of foam. Dana, what would you recommend as a good shaker alternative – or is there not a good one?

  5. Emily says

    I have Tazo’s hibiscus tea bags at home (passion?). I’d love to make these for my girlfriends on Valentine’s Day – how would you suggest I’d alter the concentrate with tea bags?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Just follow the same instructions and put approximately as many tea bags as I say loose leaf. I don’t think you could put in too many. You’re going for a deep, deep magenta color. I’d suggest starting with 10 bags? Up it from there. Good luck!

  6. Melissa @ Bits of Umami says

    Couple weeks ago I said I was never drinking tequila again…. well, thank you for changing that. The color alone makes me weak in the knees. Hello, Hibiscus Margaritas. Happy Valentine’s Day! ;)

  7. Lorna says

    Delicious! I’m growing such a fondness for floral flavours in my food and drink. I wonder whether rose would work too?

  8. Neeli says

    I’m not done with alcohol, but what a pretty drink this is. I sometimes make hibiscus tea and it’s so good. Tart and sweet at the same time, you can’t go wrong with hibiscus.

  9. Carolyn Selheim-Miller says

    Love this! I had my first hibiscus margarita this past summer and have been dreaming of make them at home ever since.

    Thank you!

  10. Amanda @ Lifetotable says

    This is great thanks! I totally struggle with mixed drinks because there are often so many ingredients and I don’t know what to do!

  11. Sarah | Broma Bakery says

    When I was in Nicaragua, hibiscus juice was something you found along every corner. Now I can’t even imagine the deliciousness that would be hibiscus margs! Make mine a double :)

  12. Lina | StrictlyDelicious says

    OH MY GOSH YUSSS. I looove tequila too and I’ve always loved sweet tart teas with rosehips or hibiscus. Even when I was younger I’d dig those rosy red pieces out of my homemade herbal teas and eat them! So THIS is everything a girl could want in the world.

    And absolutely FLAWLESS photography! Every photo took my breath away! <3

  13. Erika says

    I love them! For the rim you can powder some hibiscus flower and mix it with sugar! glasses look gorgeous and taste is great! ;)

  14. Jeff says

    Looks awesome! Can’t wait to try it. I actually just moved to DC, would you happen to remember the name of the Mexican restaurant you went to for the bottomless brunch?

  15. Valérie says

    What an unexpected cocktail recipe! I once tried self-made hibiscus juice from the Côte d’Ivoire and liked it a lot, unfortunately I can’t find the ingredients anywhere close. Still, your post triggered some nice memories for me, so I am not too sad I won’t find hibiscus flowers or tea anytime soon (at least not where I live)

    Valérie

  16. Catarina says

    I am not going to lie… I am at work but I am already thinking about how I will make these in my free time, haha. They look amazing and I bet they taste just as amazing!

    Much love xx
    Catarina // ohkori.blogspot.com

  17. Sara @ Cake Over Steak says

    Omg YES!!!! A bottomless Mexican brunch sounds like My Happy Place. I love margaritas as much as you do, so I always enjoy seeing the different versions you come up with. I’d drink these with you any day! I fell in love with a hibiscus tea thing at a Mexican restaurant in Philly, so incorporating that into a margarita is just genius.

  18. Elizabeth says

    I’m loving these recipe ideas lately; hibiscus tea is something I love and I’m actually steeping a cup now!

    Another interesting recipe I tried at a friend’s house a couple of weeks ago is steeping fruit/berry tea in white wine. You have to steep it for a while but the results were sooooo good!

  19. DessertForTwo says

    I love hibiscus! It’s definitely something that was around a lot when I was a kid in Texas. So fruity and sour–love it! :)