Friday Cocktail Hour: Hibiscus Syrup Margarita with Cointreau

ByMeggen Wilson

This bright floral cocktail is perfect for the winter blues when you are dreaming of a Mexican white sandy beaches. I make a hibiscus syrup with dried hibiscus flowers, sugar and water. Add a splash to tequila, lime juice and Cointreau for a margarita bursting with sunshine. You can find dried hibiscus at most Trader Joe’s or here online at Amazon.

A simple syrup of dried hibiscus mixed with , limes, tequila and a salty rim make for a refreshing Cocktail hour treat.

It is can be 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 Cointreau brings out the citrus notes of this special drink. Steeping the flowers longer will produce a deeper color.

Cheers!

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Ingredients

  • 1 cup dried Hibiscus flowers

  • 1 cup sugar

  • 1 cup water

  • 1 oz Grand Marnier

  • 2 oz tequila

  • juice of one lime

  • lime zest

  • mint leaves for garnish

  • 1/4 cup margarita salt

Nothing says Friday like a Margarita
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Directions

  • In a small saucepan, combine 1 cup sugar, hibiscus flowers and water. Bring to a boil, reduce heat and let simmer for 15 minutes until the sugar is dissolved and the syrup is deep pink. Pour into a glass jar and chill at least 1 hour. The syrup keeps in the fridge for up to two weeks.
  • In a rocks glass, moistened the rim with lime juice. Combine salt and lime zest. Dip the rim of the glass into the salt mixture. Carefully add ice to the glass.
  • In a cocktail shaker, combine ice, juice of 1 lime, 1 oz Cointreau, 1 oz of the hibiscus syrup and 2oz of tequila. Shake until the cocktail shaker is frosted over- about 15 seconds. Strain and pour over salt rimmed glass.
3 simple ingredients make this jeweled syrup
Boil for a few minutes to release the crimson color of the flowers
Beautiful deep red syrup
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.
 

My love for entertaining began when I was in seventh grade and threw a surprise party for my mother (I did have to fess up about it so she could buy the wine).

I have been blissfully married to Hunky Hubbie for 34 years. We have three brilliant adult daughters (all of whom are off the company payroll) as well as two incredible son-in-laws, and one “they’ve been dating for 12 years — will they or won’t they?” honorary son-in-law.

For the last 20 years, we’ve split our time between our home in Northwest Montana and our downsized dream house in Winter Park, Florida, but in 2022 we loaded up the wagons and decided to “Go West”, making Montana our full time home.

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2 Comments

    1. Meggen Wilson says:

      Hi- I am on Instagram and Facebook. Not twitter.

       
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