Paul Kushner
The Cinnamon Hibiscus Margarita is bold, floral, and just a little spicy. It combines the tart, fruity flavor of hibiscus with warm cinnamon and classic margarita ingredients like tequila and lime. The result is a drink that feels fresh but with a cozy twist great for cooler evenings or when you want something a bit unexpected. The balance of tangy and spicy keeps each sip interesting without being too sweet. Serve it over ice with a cinnamon-sugar rim or a dried hibiscus flower for a simple touch. It’s a unique take on the margarita that still feels easygoing and smooth.
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Tasting Notes
The Cinnamon Hibiscus Margarita is a bold, floral twist on the classic with a spicy-sweet edge. Hibiscus syrup brings vibrant color and a tart, floral profile, perfectly balanced by smooth tequila and zesty lime. Orange liqueur and bitters add depth, while the cinnamon sugar rim and cinnamon stick garnish infuse warm spice into every sip. It’s a stunning cocktail that’s both refreshing and complex—ideal for festive occasions or a cozy night in.
Equipment and Glassware
Use a cocktail shaker and jigger for proper mixing. Serve in a margarita glass with a cinnamon sugar-rimmed edge over fresh ice. A small plate helps with rimming, and garnish tweezers or tongs give your final touches polish.
Ingredients
- 2 oz tequila
- 1 oz hibiscus syrup
- 1 oz orange liqueur
- ½ oz lime juice
- 2 dashes orange bitters
- Cinnamon sugar for rimming
- Cinnamon stick and orange wheel for garnish
Instructions
- Rim the Glass: Rub a lime wedge around the rim of a margarita glass, then dip into cinnamon sugar. Fill the glass with ice and set aside.
- Shake: In a shaker filled with ice, combine tequila, hibiscus syrup, orange liqueur, lime juice, and orange bitters. Shake well until chilled.
- Strain: Strain into the prepared glass over fresh ice.
- Garnish: Add a cinnamon stick and orange wheel for a fragrant and eye-catching finish.
Pro Tips
- Use reposado tequila for a richer, slightly woody undertone.
- Make your own hibiscus syrup by simmering dried hibiscus petals with sugar and water.
- For extra flair, flame the orange wheel lightly to enhance the citrus aroma.
- Add a splash of soda water for a sparkling variation.
When to Serve
The Cinnamon Hibiscus Margarita is a standout choice for fall gatherings, offering a seasonal twist that beautifully blends floral brightness with cozy spice. Its deep color and warm cinnamon accents make it especially fitting for Día de los Muertos celebrations, where bold flavors and vibrant presentation are part of the tradition. It’s also a fantastic addition to holiday cocktail hours, adding both elegance and unexpected character to your drink lineup.
Whether you’re hosting an autumn dinner party or simply craving a margarita with more depth, this cocktail delivers a sophisticated balance of tart, sweet, and spiced. With its floral-meets-spiced profile, it’s perfect for any moment that calls for a bit of flair and a lot of flavor.
Recommended Brands
- Bitters: Regans’ or Fee Brothers Orange Bitters
- Tequila: Espolòn Blanco, El Tesoro Reposado, or Olmeca Altos
- Orange liqueur: Cointreau, Grand Marnier, or Combier
- Hibiscus syrup: Liber & Co., Monin, or homemade
Similar Cocktails
- Maple Margarita
- Honey Rose Margarita
- Fireball Margarita
- Margarita Milkshake
- Coconut Lavender Margarita
Equipment
- Small plates for rimming
Ingredients
- 2 oz tequila
- 1 oz hibiscus syrup
- 1 oz orange liqueur
- ½ oz lime juice
- 2 dashes orange bitters
- Cinnamon sugar for rimming
- Cinnamon stick and orange wheel for garnish
Instructions
- Rim the Glass: Rub a lime wedge around the rim of a margarita glass, then dip into cinnamon sugar. Fill the glass with ice and set aside.
- Shake: In a shaker filled with ice, combine tequila, hibiscus syrup, orange liqueur, lime juice, and orange bitters. Shake well until chilled.
- Strain: Strain into the prepared glass over fresh ice.
- Garnish: Add a cinnamon stick and orange wheel for a fragrant and eye-catching finish.
Notes
Pro Tips
- For a smoky variation, use mezcal instead of tequila.
- Make your own hibiscus syrup by simmering dried hibiscus flowers with sugar and water.
- Toast the cinnamon stick slightly for a richer aroma.
