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How to Make a Hibiscus Margarita

Makes 2 short drinks

This Señorita is a favourite of ours for events, the bright pink colour making it particularly enticing. Be warned, that tequila can really sneak up on you.

To serve this the Mexican way, dip the rim of the glasses first in lime juice then in salt or powdered chilli. Smoked salt has a lovely flavour, if you can get your hands on it.

What you need

  • 60ml (2fl oz) tequila

  • 30ml (1fl oz) lime juice (the juice from 1 lime)

  • 15ml (½ fl oz) agave syrup

  • 3g or 1 heaped teaspoon of hibiscus leaves

  • 2 slices of lime

  • 1 tablespoon smoked salt for the rim, (if possible, if not, use a nice sea salt ground together with ½ teaspoon of chilli powder in a pestle and mortar)



  1. Steep the hibiscus leaves in 50ml of freshly drawn and boiled water for 5 minutes. Strain the liquor and leave to one side to cool. 

  2. Prepare two glasses by rubbing their rim with a lime segment and then dipping the rim in the smoked salt. 

  3. Add the tequila, lime juice, agave syrup and the cooled hibiscus tea to a cocktail shaker or large jug. Add plenty of ice and shake vigorously or muddle well. 

  4. Divide the margarita between the two prepared glasses, garnish each with a slice of lime and enjoy.

You’ll find this recipe, as well as plenty of other tea-based recipes in Emilie’s Good & Proper Tea book.



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