Friday Cocktail Hour

Each Friday, I will post a recipe for my favorite cocktail of the moment. Just a little something to help you make it to the weekend. This week, I’m all about hibiscus! A delicate tropical blossom that packs punch when steeped in a simple syrup. Thankfully, you can find dried hibiscus at most Trader Joe’s or here online at Amazon.

It is still hot as blazes here in Florida, so a margarita really fits the bill on a Friday afternoon. This margarita is best served icy cold with a lime zested rim . It is tart and floral at the same time. Many online recipes call for silver tequila, but use what you like best. A hint of Grand Marnier brings out the citrus notes of this special drink. Steeping the flowers longer will produce a deeper color- I may try a Christmas cocktail with the hibiscus syrup this year since we plan to be in Florida. Happy Friday everyone!

Hibiscus margarita

  • 3/4 cups dried hibiscus flowers
  • 1/2 sugar
  • 2 cups water
  • 2 limes, zested- save the zest
  • Tequila or your choice- I like an aged Anejo Patron
  • Grand Marnier
  • Margarita salt or super fine sugar
  • Large ice cubes
Nothing says Friday like a Margarita
3 simple ingredients make this jeweled syrup
Boil for a few minutes to release the crimson color of the flowers
Beautiful deep red syrup


  • Combine hibiscus flowers, sugar and water in a small saucepan. Bring to a boil then let flowers steep for 15 minutes. Strain the flowers with a sieve and transfer the now red syrup to a jar . Chill while preparing other ingredients to store syrup in the fridge for up to 2 weeks.
  • To assemble the margarita: In a cocktail shaker muddle one lime. Then to the lime in shaker add ice , 2 oz silver tequila, 1 oz of Grand Marnier and 1/2 cup of the hibiscus syrup. Shake well until cocktail shaker is frosted.
  • In a rimmed saucer or dish, add zest of one lime to margarita salt ( or sugar if you prefer). Wet the rim of your cocktail glass with a lime wedge. Dip the rim into the zest and salt mixture.
  • Carefully add large ice cubes to your cocktail glass so as not to disturb the salted rim. Pour, with a strainer, the hibiscus margarita mixture into cocktail glass and serve.
Store syrup in the fridge up to two weeks.
flecks of lime add color and flavor to the salted rim

Part of my collection of vintage and antique glassware.Cocktails are always more fun when served in beautiful stemware.


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