Hibiscus Margaritas

It finally feel like spring has arrived and what better way to celebrate than with a fun cocktail. Try these hibiscus margaritas, courtesy of the minimalist baker, for an unusual twist on a classic favorite. 


  • 3/4 cup dried hibiscus flowers, these can be found at most tea shops
  • 1/4 – 1/2 cup sugar 
  • 3 cups of water 


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


    • 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. Stir to dissolve and let cool.
    • To make two margaritas, add ice, cooled hibiscus tea concentrate, lime juice, tequila and 1 Tbsp agave nectar to a cocktail shaker and shake vigorously to combine.
    • Pour over two glasses with ice. 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.