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Hibiscus Coconut Margarita

Created By: The Boozy Ginger


  • 2 oz El Mayor® Blanco Tequila
  • 1/2 oz Triple Sec
  • 1 oz Lime Juice
  • 1 oz Hibiscus Syrup
  • 3/4 oz Cream of Coconut
  • Ice
  • Salt for Rimming Glass (Optional)
  • Edible Flowers for Garnish (Optional)
  • Lime Wheel for Garnish (Optional)


Cocktail Instructions:

  1. If you prefer a salt-rimmed glass, moisten the rim of the glass with a lime wedge and dip in salt. Set aside to dry.
  2. Combine the tequila, lime juice, hibiscus syrup, and cream of coconut in a cocktail shaker.
  3.  Add ice to the shaker until it’s about three-quarters full.
  4. Cover the shaker and shake well until it’s well-chilled, which should take about 20-30 seconds.
  5. Fill your prepared glass with ice.
  6. Strain the cocktail mixture into the glass.
  7. Garnish with a lime wheel and fresh hibiscus flowers, if available.

Hibiscus Syrup Recipe:
1 cup dried hibiscus flowers
1 cup sugar
1 cup water

Hibiscus Syrup Instructions:

  1. In a medium saucepan, combine the sugar and water.
  2. Bring the mixture to a boil over medium heat, stirring until the sugar has fully dissolved.
  3. Once the sugar is dissolved, remove the saucepan from heat and add the dried hibiscus flowers.
  4. Let the flowers steep in the hot syrup for about 15-20 minutes.
  5. After steeping, strain the syrup through a fine-mesh sieve into a heatproof container, pressing the flowers to extract as much syrup as possible.
  6. Allow the syrup to cool before using it in your margarita recipe. You can store the remaining syrup in the refrigerator for future use.