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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 15 min
  • Yield: 12 drinks (6-ounce) cocktails
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Hibiscus syrup:

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


  1. 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.
  2. 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.)
  3. To serve, fill a cocktail shaker halfway 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.