The sun is shining brighter, the air is warmer and outdoor cocktails are in order. A perfect kickoff to Summer is this Hibiscus Tequila Cocktail. Made with a homemade Hibiscus Syrup using dried flowers for maximum flavor. I add fresh, ripe lime juice and my favorite, Centenario Tequila Reposado. And of course, we can’t resist a salty, Tajin rim right?
What is Hibiscus?
Hibiscus or Roselle, (Hibiscus sabdariffa) is the correct name for this edible plant. It’s a member of the Mallow family and a close relative of Okra. The part of the flower that is dried and used is the calyx of the flower. Commonly grown in a wide stretch of countries from Nigeria, South Asia, Central America through to Mexico and Caribbean.
In Mexico, Hibiscus flowers are used to make Agua de Jamaica. This dark, cherry colored drink is often offered at Taquerias along with Agua de Pepino and Horchata. This cocktail is definitely a spiked version of Agua de Jamaica and is delicious!
As an added bonus, Hibiscus is a great source of Vitamin C, and also used to lower cholesterol and triglycerides among other medicinal claims.
For food and drinks, I buy the dried flowers (shown above) and steep them like you would tea. The dried flowers I purchased from Amazon, but you can buy them in Latin American markets here is the US. In other countries, South Asian markets will likely carry them.
You can vary the concentration depending on what you will be using the liquid for. For the Hibiscus syrup we make a concentrated version with sugar for this cocktail.
How to make Hibiscus simple syrup
The syrup is easy make. You need the dried flowers, sugar and water. The original recipe was published Sunset Magazine, July 2018. I halved the recipe to make a more usable quantity; about 1 1/4 cups.
- 1 cup of sugar
- 1 cup of water
- 1/2 cup of Hibiscus dried flowers
In a small pot, combine water, sugar and Hibiscus flowers. Stir and bring to a low boil. Simmer for just about 5 minutes until all the sugar is dissolved. Turn burner off and allow to cool. Strain flowers from liquid. I keep the steeped flowers for garnish in my drinks. I place them in a ziplock and refrigerate them until I’m ready to make the cocktails.
How to make a Hibiscus Tequila Cocktail
You will need a shaker, strainer and two cocktail glasses. If you don’t have a shaker, use a tall drinking glass with an iced tea spoon.
On a small plate, add Tajin seasoning (or kosher/sea salt). Lightly coat the rim with water and then place glass rim on the seasoning and rotate until you get a nicely coated rim with Tajin or salt.
NOTE: Tajin is a Chile salt spice blend that is commonly used on fruits and vegetables in Mexico and other Latin countries. In Los Angeles, most grocery stores carry it. I can be found in Latin markets and easily online.
Add 1/2 cup of Tequila, Reposado to shaker. Add 6 tablespoons of Hibiscus syrup and juice of 3 limes, the equivalent of 6 tablespoons. (Use regular limes, not key limes) You can add 1-2 more tablespoons of syrup if you like a sweeter version. I think the 6 tablespoons is spot on for sweetness.
Add ice to shaker. Close lid on shaker and shake thoroughly. If you don’t have a shaker, use a tall glass with ice and stir well. Strain into glasses with or without ice. Garnish with steeped Hibiscus flowers and a wedge of lime.
Enjoy!
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Hibiscus Tequila Cocktail
March 5, 2022Equipment
- 1 cocktail shaker
- 1 cocktail strainer
- 2 rocks glasses
Ingredients
Hibiscus syrup
- 1 cup sugar white
- 1 cup water
- 1/2 cup Hibiscus flowers, dried
Hibiscus Tequila Cocktail
- 1/2 cup Tequila Reposado, recommend Centenario
- 6 tbsp Hibiscus syrup
- 6 tbsp lime juice fresh squeezed
- 2 tbsp Tajin seasoning or Kosher, Sea Salt, course ground
- Lime slices garnish
- Hibiscus flowers leftover steeped flowers from syrup (optional)
Instructions
Hibiscus Syrup
- In a small pot, combine water, sugar and Hibiscus flowers. Stir and bring to a low boil.
- Boil for just a few minutes until all the sugar is dissolved.
- Turn burner off and allow to cool. Strain Hibiscus flowers from liquid.
- I keep the steeped flowers for garnish in my drinks. I place them in a ziplock and refrigerate them until I'm ready to make the cocktails.
- Yields 1 1/4 cups of syrup. Refrigerate leftover for up to 1 week. Makes 6 cocktails using 3 tablespoons for each.
Hibiscus Tequila Cocktail
- On a small plate, add Tajin seasoning (or kosher/sea salt). Lightly coat the rim with water and then place glass rim on the seasoning and rotate until you get a nicely coated rim with Tajin or salt.
- Add 1/4 cup of Tequila, Reposado to shaker. Add 6 tablespoons of Hibiscus syrup and juice of 3 limes, the equivalent of 6 tablespoons. (Use regular limes, not key limes) You can add 1-2 more tablespoons of syrup if you like a sweet drink. I think the 6 tablespoons is spot on for sweetness.
- Add ice to shaker. Close lid on shaker and shake thoroughly. Strain into glasses with or without ice.
- Garnish with steeped Hibiscus flowers and a wedge of lime.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
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