Hibiscus Jalapeño Margaritas

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Carolyn L.H. Furr
May 28, 2018

¡Uno más por favor!

We are back with another part of The Roselle Series!

Summer is almost here and you know what that means.... Margarita season is upon us! What could possibly make a traditional margarita better? Tart and refreshing Hibiscus of course! Add a little jalapeño and some smoked salt and ¡Ándale!¡Ándale!¡Arriba!

Check out our blog series on Hibiscus (Roselle) and you'll find an easy how-to on cold brewed hibiscus iced tea which is essential to our Hibiscus Jalapeño Margarita recipe... and a few other delicious cocktail recipes we'll be doing in The Roselle Series.


Yields Approximately: 2 - 6 oz. Margaritas

Prep Time Approximately: 10 minutes

You'll Need:

  • A Cocktail Shaker
  • A Hand Grater
  • Hand Juicer
  • Margarita Glasses
  • Cutting Board
  • Knife


  • 4 oz Silver Tequila (I used Patron)
  • 2 oz Triple Sec
  • 3 oz Hibiscus Tea
  • 1 Lemon freshly squeezed (approximately - 1.5 oz lemon juice)
  • 2 Limes freshly squeezed (approximately - 1.5 oz lime juice)
  • ¼ Jalapeño - Grated
  • Smoked Salt (to rim glass)

Do This:

  • Squeeze lemon and limes into a bowl and set aside.
  • Grate 1/4 of a jalapeño (or more if you like it really spicy) and add to bowl with lemon and lime juice.
  • Measure out Tequila and Triple Sec and pour into the shaker with crushed ice. 
  • Add hibiscus tea and juice from lemons, limes, and jalapeño to shaker.
  • Shake vigorously and strain into 2 margarita glasses rimmed with smoked salt.
  • Garnish with Jalapeños


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