Hibiscus Mezcal Margarita
A smoky-tart twist on the classic margarita—hibiscus-infused mezcal meets lime and agave in a salt-rimmed glass with a stunning magenta hue.
Hibiscus and mezcal are a match born in Mexico. The tea's tart, cranberry-like brightness cuts through mezcal's smokiness, creating a cocktail that's complex, balanced, and drop-dead gorgeous in the glass.
Infusing the mezcal with dried hibiscus flowers takes just 30 minutes and turns it a deep ruby-magenta. The flowers soften the spirit's rough edges while adding a fruity acidity that replaces the need for triple sec.
Agave syrup is the ideal sweetener here—it's smoother than simple syrup and keeps the cocktail authentically Mexican. A salt rim with a hint of chili powder (like Tajín) takes it over the top.
For a mocktail version, skip the mezcal entirely. Make a strong hibiscus concentrate, add lime juice, agave, and top with sparkling water. Rim the glass with Tajín and you've got a zero-proof showstopper.
Ingredients
- 60 ml mezcal
- 2 tbsp dried hibiscus flowers
- 30 ml fresh lime juice
- 15 ml agave syrup
- Ice cubes
- Salt and chili powder (Tajín) for rim
- Lime wheel for garnish
How to make it
- 1Infuse mezcal: add dried hibiscus flowers to mezcal in a sealed jar for 30 minutes. Strain, discarding flowers.
- 2Rub a lime wedge around the rim of a rocks glass. Dip rim in a plate of salt mixed with chili powder.
- 3Add infused mezcal, lime juice, and agave syrup to a cocktail shaker with ice.
- 4Shake vigorously for 10 seconds until well chilled.
- 5Strain into the prepared glass over fresh ice. Garnish with a lime wheel.
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