This Hibiscus Margarita might just become your new favorite. Hibiscus syrup gives it a tart, fruity flavor and that gorgeous ruby color. Some call it a Jamaica Margarita, as hibiscus is a popular ingredient in Mexican drinks. I usually make it with tequila, but mezcal adds a smoky depth if you’re looking for something different. Either way, it’s simple to make at home yet looks (and tastes) like a cocktail from a bar.
Updated: Originally published in August 2019. Refreshed with new photos, helpful tips, and improved content in August 2025.
⭐️⭐️⭐️⭐️⭐️ Nikki raved: “What a beautiful treat! Made it for GNI and everyone loved them!”
Why you should make this Hibiscus Cocktail
I’ve been mixing cocktails long enough to know which ones are just a passing trend and which ones are keepers, and this Hibiscus Margarita is definitely a keeper. The hibiscus syrup adds a gorgeous punch of color and just the right balance of sweet to tart ratio, making it taste as good as it looks. Some folks call it a Jamaica Margarita, and that nod to flor de jamaica connects it right back to the rich tradition of using hibiscus in Mexican drinks and food.
If you’re in the mood to imbibe, try swapping tequila for mezcal. The smokiness gives the margarita a whole new personality without making it complicated. I’ve tested it both ways plenty of times, and honestly, it’s a win no matter what you pour. My goal with cocktails is always the same: make them approachable at home but good enough to feel like you’re sipping something crafted by a bartender.
What is Hibiscus?
Dried hibiscus flowers, often called flor de jamaica, are dried petals from the hibiscus plant. When steeped or simmered, they release a deep ruby color (dark pink) and a tart, cranberry-like flavor that’s used in both sweet and savory recipes around the world. In Mexico and the Caribbean, hibiscus is most often used to make agua de jamaica, a refreshing hibiscus tea. In African and Middle Eastern cuisines, you’ll find it in drinks, jams, and even sauces.
For cocktails, I like turning those petals into a simple syrup (check out my recipe). It keeps all that bold, tangy flavor but adds just the right amount of sweetness, perfect for balancing lime and tequila in this Hibiscus Margarita.
Ingredients for Jamaica Margarita
- Hibiscus Syrup (or use concentrated Hibiscus tea): essential for the color, flavor, and tartness! Mine is sweetened with sugar, but you can also make it with agave nectar.
- Fresh Lime Juice: Fresh is always best here!
- 100% Agave Tequila: Use silver (blanco tequila) or gold, or swap in reposado tequila for a smoother, oak-aged flavor. Want a smoky twist? Try mezcal. Bottom line, choose a good-quality tequila made from 100% agave for the best margarita.
- Orange Liquor: I used Grand Marnier, but you can use your favorite, including triple sec or Cointreau.
- Ice, sugar or salt if a salted rim is desired, with a lime garnish. You may use margarita salt, or just kosher salt works great.
Get the full recipe in the recipe card below.
Make Hibiscus Syrup
Make up some of this Hibiscus Simple Syrup (simple is even in the name) and wow your friends all summer with these beautiful, floral, citrus, and bright cocktails…or you can “simply” purchase Hibiscus Syrup. P.S. A list of multiple ways to use this beautiful syrup is on the Hibiscus Simple Syrup post.
Here’s the gist; simmer dried hibiscus flowers in water and sugar in a small saucepan, cool and go!
How to Make A Mexican Margarita
If you enjoy a salted (or sugared) rim, if not, skip to the next step. Rub a wedge of lime around the rim of your glass, then dip the margarita glasses and swirl in rimming salt or sugar.
Fill the prepared glass with ice (cubed or crushed), then pour in tequila and hibiscus syrup or tea.
Followed by the orange liqueur and lime juice, that’s it!
Give it a little stir, then, if desired, garnish with lime slices, or maybe a hibiscus flower in syrup, or fresh raspberries or other fresh bright berry! Hibiscus are edible flowers.
Tropical Margarita, shaken, not stirred
If shaking is more your thing go for it! Place all ingredients with a few ice cubes into a cocktail shaker, shake, shake, shake for about 30 seconds. Strain into glass with fresh ice and garnish!
Can I make this into a mocktail?
As with all of my cocktails, you can easily convert this Hibiscus mezcal margarita into a Hibiscus Cooler by simply omitting the alcohol and topping the drink off with your favorite mixer; try tonic water, any sparkling water, seltzer, add a splash of lemon or limeade, and you have a delightfully refreshing mocktail.
Variations & Substitutions for Tropical Margaritas
One of the best things about margaritas is how versatile they are. Here are some fun ways to make this Hibiscus Margarita your own:
- Tequila or Mezcal – Tequila keeps it bright and classic, while mezcal adds a smoky depth that’s equally delicious with hibiscus.
- Rim the Glass – Go beyond salt and rim your glass with Tajín, making it a spicy margarita. The chili-lime seasoning gives a tangy, slightly spicy edge that pairs perfectly with tropical flavors.
- Add Pineapple – A splash of fresh pineapple juice adds natural sweetness and extra tropical flair. It tastes like vacation in a glass.
- Mango – Blend in mango nectar or purée for a richer margarita. Fresh mango slices also make a gorgeous garnish, especially dusted with a little Tajín.
- Switch Up Citrus – While lime is classic, try grapefruit or orange juice for a different layer of flavor.
- Make It Sparkle – A splash of soda water (or even sparkling wine) lightens things up and adds festive bubbles.
- No Hibiscus Syrup? – Pomegranate or cranberry concentrate can work in a pinch, still giving you that sweet-tart balance and vibrant color.
- Add Warmth: Serve with a cinnamon stick, the aroma mixed with the hibiscus infusion is delightful!
Make-Ahead & Storage Tips
- Leftovers: If you happen to have any left (rare, I know), the mixture will keep in the fridge for about 2 days. Give it a quick stir before serving again.
- Mix Ahead: You can prepare the margarita base (hibiscus syrup, lime juice, tequila, and orange liqueur) up to 2 days in advance. Just keep it chilled in the fridge in a covered pitcher or mason jar.
- Hold the Ice: Don’t add ice yet; it’ll water down the flavor. Instead, pour the mixture over ice in individual glasses when you’re ready to enjoy.
- Add the Sparkle Last: If you’re making a sparkling version with soda water or sparkling wine, add it just before serving so it doesn’t go flat.
Can You Freeze Margaritas?
Yes! You can absolutely freeze this mixture; since alcohol doesn’t free it will make a slushy-style margarita. Just mix everything (except ice), pour into a freezer-safe container, and freeze for up to 1 month. When you’re ready to serve, scrape with a fork for a granita-like texture or blend with a handful of ice until smooth.
Pitcher Variation (Serves 8)
Stir hibiscus syrup, lime juice, tequila, and orange liqueur in a covered pitcher. Chill up to 2 days ahead. Pour over ice to serve; add soda or sparkling wine just before serving. Full amounts and instructions in the recipe card below.
Serving Suggestions
These Hibiscus Margaritas are just begging to be paired with your favorite Mexican foods. Here are some ideas:
- Classic Pairing: Chips, salsa, and guacamole are always a win. The tart hibiscus balances out salty, crunchy snacks beautifully.
- Taco Night: Carnitas, shrimp, or carne asada tacos all taste even better with a margarita in hand.
- Tropical Vibes: Serve alongside pineapple salsa, coconut shrimp, or mango salad for a sunny, vacation feel.
- Sweet Finish: Hibiscus also pairs well with desserts, think mango sorbet, Tres Leches Cake, or even churros.
More tropical-inspired recipes
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Video
Equipment
- 100% CERTIFIED Organic Hibiscus Flowers Herbal Tea (WHOLE PETALS), Caffeine Free
Ingredients
- 2 tablespoons hibiscus syrup or concentrated hibiscus tea
- 2 tablespoons lime juice freshly squeezed
- 2 tablespoons 100% agave tequila gold or silver or try Mezcal
- 1 tablespoon orange liqueur I used Grand Marnier, but you may also use Cointreau or Triple Sec too
- Garnish with a salt, sugar or Tajin rimmed glass and a wedge or circle of lime.
Instructions
- If desired, first rim glass with salt or sugar. Rub a lime wedge around the rim of the glass, dip the glass into a plate of margarita salt, kosher salt, sugar or Tajin.
- Fill glass with crushed or cubed ice, then add hibiscus syrup, lime juice, tequila and grand marnier, stir to combine. If desired, garnish with a wedge of lime, hibiscus flower (rehydrated or from a syrup) and or other fresh seasonal berries.
- Shaken: If you prefer a shaken cocktail, add all ingredients with just a couple of ice cubes into a cocktail shaker, cover and shake 30 seconds, strain and serve over ice.
Notes
- 1 cup hibiscus syrup or concentrated hibiscus tea
- ½ – 1 cup freshly squeezed lime juice (start with a lesser amount, taste and adjust)
- 1 cup 100% agave tequila
- ½ cup orange liqueur
Nutrition
natalie
this was perfect balance of sweet and tangy, and such a beautiful color!
So happy you loved it!
Nikki
What a beautiful treat! Made it for GNI and everyone loved them!
Deb Clark
Such a great summer cocktail, refreshing and fun – love it!!
Paige
This hit the spot, really good for summer
Michaela
This hibiscus marg was just what my hot 4th of July needed! They were perfect!!