Hibiscus Margarita

The margarita’s origins are a subject of some debate, but there are several popular theories. Once traces the margarita back to Mexico in the 1930s or 1940s. One legend suggests it was created by a Mexican bartender named Carlos “Danny” Herrera who crafted the drink for a patron who was allergic to most spirits, but not tequila!

Regardless of the margaritas precise origins, it has become a staple in bars and cocktail menus worldwide. Since summer is here, I have crafted four margarita variations for you try. The Hibiscus variation is below, and you can find the others here: Frozen Watermelon, Ube Coconut, and Cucumber Mint.

This margarita uses my home-made hibiscus syrup which you can purchase here. Alternatively, you can use grenadine syrup which you can also purchase from me here!

HIBISCUS MARGARITA:

• 3/4 ounce hibiscus syrup

• 1 ounce of Cointreau

• 2 ounces of Blanco Tequila

• 1 ounce of lime juice

• 1 lime wedge (for rim) and wheel (for garnish)

• Pink Himalayan salt (for rim)

This Hibiscus Margarita is served up in a coupe class. Start by rimming your glass with lime and pink Himalayan salt.

Add all of your ingredients to your shaker, add ice, and shake. Pour the margarita mixture into your coupe glass and top with a lime wheel. This Hibiscus Margarita is seriously delicious and tastes very similar to your classic margarita.

Looking for other margarita variations? Watch my video down below!