Name: Hibiscus Margarita
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 16-20 servings
Ingredients: 2 cups sugar; 2 cups water; 1/4 cup dried hibiscus flowers (see cook's note); 2 -inch piece fresh ginger, unpeeled and sliced; 4 cups white tequila; 2 cups freshly squeezed lime juice, strained; 1 cup orange liqueur, such as Triple Sec; Cubed ice, as needed; Thinly sliced lime, for garnish

Directions

For the syrup: Put the sugar, water, hibiscus flowers, and ginger in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Remove from the heat and set aside to steep for 30 minutes. Strain and refrigerate until chilled.
To make the cocktail: Combine the tequila, 2 cups of the hibiscus syrup, lime juice, and orange liqueur in a large pitcher. (The vampiro can be made up to this point a day ahead and refrigerated.)
To serve, fill a cocktail shaker half way with ice, add the some of the vampiro and shake until chilled. Strain and serve straight-up in a cocktail glass garnished with lime slices. Alternatively, serve over ice in a rocks glass.

Cook’s Note

Hibiscus flowers can be found in most Latin markets and is often labeled by its Jamaican name Sorrel.

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

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Hibiscus Margarita

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