Paul Kushner
The Hibiscus Coconut Margarita is smooth, floral, and just the right mix of tropical and tart. Hibiscus adds a bright, slightly tangy flavor with a deep red hue, while coconut cream or coconut milk brings a soft, creamy finish. Tequila and lime juice keep it grounded in classic margarita territory, but the floral and tropical twist makes it feel fresh and unique. Served shaken over ice or blended, it’s great for warm evenings, beach days, or when you want something fruity without being too sweet. Garnish with a lime wheel or edible flower for an extra touch.
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Tasting Notes
The Hibiscus Coconut Margarita is a vibrant twist on a classic, merging the bold tang of lime and tequila with the floral, tart complexity of hibiscus. The hibiscus simple syrup introduces a striking ruby color and gently sweetened floral notes, balanced by the citrus brightness of lime and orange liqueur. Blanco tequila keeps the drink crisp and agave-forward, while a salted rim adds savory contrast. Though “coconut” isn’t listed in the ingredients here, this version remains fresh and zesty, ideal for warm afternoons, rooftop happy hours, or any occasion that calls for something bold and beautiful in the glass.
Equipment and Glassware
To make the Hibiscus Coconut Margarita, you’ll need a cocktail shaker to mix and chill your ingredients thoroughly. A jigger ensures precise measurements for proper flavor balance. Use a citrus press to juice your limes fresh. A shallow dish is helpful for salting the glass rim, and a fine mesh strainer can be used if you’re adding fresh hibiscus pieces or want a cleaner pour. Serve in a rocks glass or margarita glass, and garnish with a lime wheel for a refreshing, aromatic touch.
Ingredients
- 2 oz blanco tequila
- ½ oz triple sec
- 1 oz lime juice
- 1 oz coconut water
- ¾ oz hibiscus simple syrup
- Salt (for rim)
- Garnish: lime wheel
Instructions
- Prepare the Rim: Rub a lime wedge around the rim of a rocks or margarita glass and dip into salt. Set the glass aside with fresh ice.
- Shake: In a cocktail shaker filled with ice, combine tequila, triple sec, lime juice, coconut water and hibiscus simple syrup. Shake until well chilled.
- Strain: Strain into the prepared glass.
- Garnish: Add a lime wheel for a vibrant and aromatic finish.
Pro Tips
- Use a blanco tequila with smooth vegetal notes—such as Espolòn Blanco or Cazadores—to keep the flavor clean and refreshing.
- Make hibiscus simple syrup by steeping dried hibiscus petals in equal parts sugar and water (1:1), then straining after 10–15 minutes.
- Add a splash of coconut water if you want to echo the coconut theme without adding creaminess.
- Use coarse sea salt or hibiscus-infused salt on the rim for extra depth.
- Always use fresh lime juice for the brightest flavor.
When to Serve
- Serve this margarita at summer gatherings, poolside parties, Cinco de Mayo celebrations, or as a signature drink at floral-themed events.
- Its vibrant color and flavor make it perfect for brunches, vacation nights, or any moment where you want something refreshing, floral, and slightly unexpected.
- The Hibiscus Coconut Margarita is a crowd-pleaser with just enough twist to make it special.
Which Liquor Brands to Choose
- Choose a high-quality blanco tequila such as Don Julio Blanco, Casa Noble Crystal, or Olmeca Altos Plata.
- For triple sec, use Cointreau for a smoother finish.
- For the hibiscus syrup, make your own or try brands like Liber & Co. or Pink House Alchemy.
- To emphasize the coconut twist, add a dash of Real Cream of Coconut or coconut water from Harmless Harvest.
Similar Cocktails
Equipment
- Plate for rimming
Ingredients
- 2 oz blanco tequila
- ½ oz triple sec
- 1 oz lime juice
- 1 oz coconut water
- ¾ oz hibiscus simple syrup
- Salt for rim
- Garnish: lime wheel
Instructions
- Prepare the Rim: Rub a lime wedge around the rim of a rocks or margarita glass and dip into salt. Set the glass aside with fresh ice.
- Shake: In a cocktail shaker filled with ice, combine tequila, triple sec, lime juice, coconut water, and hibiscus simple syrup. Shake until well chilled.
- Strain: Strain into the prepared glass.
- Garnish: Add a lime wheel for a vibrant and aromatic finish.
Notes
Pro Tips
- Use hibiscus tea or dried hibiscus flowers to make your own syrup (1:1 water and sugar, steep with hibiscus, then strain).
- For added coconut flavor, consider rinsing the glass with coconut water or adding a splash to the shaker.
- Chill the glass before serving for a colder, crisper drink.
