We recently hosted our first fiesta at the bungalow, celebrating Cinco de Mayo in style. The ambiance was magical with a mix of charm, Palo Santo, and wonderful company. As the festivities approach, we found ourselves pondering the ideal drinks to serve. While some might opt for bland beer or straight tequila, we chose to craft something special.

smoky hibuscus margarita

This delightful Smoky Hibiscus Margarita recipe comes from our talented friend, Ricky Cobia. He's a well-respected mixologist in Austin, known for his mezcal expertise. If you're in Austin, don't miss his creations at Otoko and Watertrade.

smoky hibuscus margaritasmoky hibuscus margarita

photos by hannah haston

Discover our garden-inspired Cinco de Mayo celebration!

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Ingredients

For the hibiscus simple syrup:

  • 2 cups granulated sugar
  • 2 cups filtered water
  • 1 cup dried hibiscus petals, any variety

For the margarita mix:

  • 12 oz tequila
  • 6 oz fresh lime juice
  • 4 oz hibiscus simple syrup
  • 4 oz Cointreau
  • 4 oz Ancho Reyes
  • pinch of salt

Instructions

To make the hibiscus simple syrup:

  1. Combine sugar and water in a saucepan, heating until boiling.
  2. Remove from heat and add hibiscus petals, letting them steep for up to 15 minutes.
  3. Strain the mixture to remove petals.
  4. This syrup can be stored in an airtight container for a week.

To prepare the margarita:

  1. Mix all the ingredients in a pitcher and stir well.
  2. Optionally, rim glasses with chili-salt and fill with ice.
  3. Serve and enjoy!