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Chef Megan Mitchell

Online Cookbook

Hibiscus Basil Margarita

  • Complexity: very easy
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Hibiscus Basil Margarita


  • 1 cup water
  • 1/2 cup granulated cane sugar
  • 1/2 cup dried hibiscus flowers
  • Basil
  • Fresh squeezed lime juice
  • Fresh squeezed orange juice
  • Tequila reposado
  • Ice


  1. In a small sauce pot combine the water and sugar. Bring up to a simmer over medium heat, about 2-3 minutes. Once it simmers and the sugar has dissolved remove from heat and add in the hibiscus. Stir and let steep for 15 minutes to infuse.

  2. Once the simple syrup is a bright purple color strain the mixture through a fine mesh strainer into a jar or liquid measuring cup. Place in the fridge to chill.

  3. To make 1 cocktail add 5-6 large basil leaves to a cocktail shaker along with 1 ounce lime juice and 1 ounce orange juice. Muddle for 30 seconds to release the basil oil.

    At this point if you want a spicy margarita, add in 2-3 jalapeño slices and muddle along with the basil.

  4. Next add in 2 ounces tequila, 1 1/2 ounces hibiscus simple syrup and 1/2 cup of ice. Add lid and vigorously shake for 30 seconds. Strain into a glass filled with crushed ice.

    If you want salt on the rim, before pouring rub a lime around the edge of the glass then dip in salt. Add ice followed by the shaken margarita.

  5. Garnish with lime slices and a sprig of basil.

    Recipe Courtesy of Megan Mitchell

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