Hibiscus Margarita


Nothing says Cinco de Mayo like a refreshing margarita, especially this take on the classic with infused Hibiscus tea and fresh-squeezed orange juice. In the video I used lime juice, which is classic for any margarita, but since then I’ve tweaked the recipe and I love it with the Cava orange juice. Feel free to try either and let me know what you think!


Hibiscus Margarita

  • Author: Roni Proter
  • Prep Time: 5 minutes
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 1 1x
  • Category: cocktail


Units Scale
  • 2 oz blanco tequila I used Don Julio)
  • .5 oz fresh Cava orange juice (can use lime juice)
  • 1 tsp honey
  • 2 oz Hibiscus tea – recipe to follow
  • Topo Chico or soda water to top
  • Ice


  1. Make the hibiscus tea – boil 1 1/2 cups water and place in a heat proof measuring cup with 1/4 cup dried hibiscus flowers. Let steep for five minutes, then add 1/2 cup of ice and allow to melt before straining into a glass jar. Refrigerate for at least 15 minutes or until cold.
  2. In a cocktail shaker, combine tequila, orange juice and honey and stir until the honey is dissolved. Add hibiscus tea and ice and shake vigorously for 30 seconds. Strain into an old-fashioned cocktail glass, filled with ice. Serve with a slice of orange.

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