These Ginger Hibiscus Margaritas are a cool cocktail that are worth the effort. Tart hibiscus tea pairs perfectly with the spicy ginger, sweet agave, and bright lime juice. Blanco tequila kicks things up a bit, while the triple sec tones it down. This drink is tart, sweet, spicy, and so delicious! 

Don’t these just sound FANCY?!

1. Scuba diving
2. Eating chips + guac for lunch every day
3. Catamaran-ing
4. Sunbathing
5. And of course…sipping margs, poolside

This fun margarita recipe is way easier than it seems:

1. Make tea
2. Grate some ginger
3. All ingredients in the cocktail shaker
4. Shake shake shake
5. Pour, sip, love yourself

These jewel-toned cocktails carry a kick, and in more ways than one. The ginger carries a spicy heat, lingering just long enough after your last sip. The tequila packs a boozy punch, which is welcome if I’m being honest.

(said boozy punch can be scaled to imbiber’s liking)

Although margaritas – and as earlier discussed, most things – taste better in the sunshine, this recipe may be the exception: it simply tastes like sunshine.

Cheers to margaritas – wherever you are!

Print Recipe

Ginger Hibiscus Margarita

This Ginger Hibiscus Margarita is a cool cocktail that's worth the effort. Tart hibiscus tea pairs perfectly with the spicy ginger, sweet agave, and bright lime juice. Blanco tequila kicks things up a bit, while the triple sec tones it down. This drink is tart, sweet, spicy, and so delicious!

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Drinks

Servings: 1 drink

Ingredients

• 3 oz hibiscus tea See note
• 1 1/2 oz blanco tequila
• 1 lime juiced
• 1/2 oz Triple Sec
• 1/2 tsp agave
• 1/2 tsp freshly grated ginger
• Hibiscus Sugar, recipe below

For the Hibiscus Sugar:

• 1/2 cup sugar
• 1 Tbsp dried hibiscus flowers

Instructions

• In an ice-filled cocktail shaker, combine hibiscus tea, tequila, triple sec, lime juice, agave, and fresh grated ginger.
• Shake vigorously until combined. Pour in to a salt (or hibiscus sugar!) rimmed margarita glass. Cheers!

For the Hibiscus Sugar:

• In a food processor or blender, combine sugar and dried hibiscus flowers. Pulse until flowers are completely chopped in small bits.

Notes

For the hibiscus tea:

• In a small saucepan, boil 1 cup water (feel free to double, triple, or QUADRUPLE this recipe!).
• Once water simmers, remove from heat and add 2 tea bags. Ratio for tea to water should always be 2:1 for what the box actually says. Read: 1 cup water to 2 tea bags.
• Allow to cool, transfer to a glass jar, refrigerate until ready to use.

Items used in this recipe:

• Hibiscus Tea 
• Ginger Grater
• Dried Hibiscus Flowers