Hibiscus Maragarita

Ruben Nava Mendoza photo

• 1.5 oz tequila 1800 blanco

• 1.5 oz fresh lemon juice

• 0.5 oz Cointreau or other triple sec 

• 0.5 oz hibiscus syrup (see note)

• Garnish: Dried hibiscus flower

Place all ingredients (except garnish) into a cocktail shaker with ice. Shake well and fine-strain into a rocks glass filled with fresh ice. Garnish with a dried hibiscus flower. Serves 1.

Note: To make hibiscus syrup, place 1 cup sugar and 1 cup water in a saucepan and bring to a boil. Take off heat and add ½ cup dried hibiscus petals. Let steep for at least 15 minutes and strain out petals.

—Recipe courtesy of La Taqueria

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