Hibiscus margarita

This hibiscus margarita has a beautiful bright color, a gentle floral, fruity tang and all the classic citrus and spirit. A great way to change up the classic.

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Margaritas are always a favorite of mine, maybe partly as I am drawn to more citrus drinks. But they also have to be made properly with fresh juice rather than something out of a bottle. Between that and being easy, they're a great option to make at home.

This hibiscus version is a lovely variation on the classic that's easy to make once you have some hibiscus syrup which you can have made ahead, ready to use as and when needed. After that, it's really easy and the result is delicious.

What are the origins of a classic margarita?

Despite being a relatively modern drink, the exact origins of the margarita are somewhat debated. One of the most popular stories is that a Tijuana restaurant owner, Carlos "Danny" Herrera, invented it in 1938. But he's far from the only person to claim to be the creator.

Another possibility is that since 'margarita' is simply the Spanish for 'daisy' it's a variation on the Prohibition-era Daisy cocktail, just swapping the brandy for tequila and lemon for lime. But the drink definitely feels different, especially with the traditional salt rim.

Whatever the origin, it has, of course, become a worldwide favorite. A perfect version should have a good balance of sweet, tart and sour flavors. It's a type of sour cocktail, but with it's own characteristic combination of tequila and triple sec or Grand Marnier.

Traditionally, there's not any additional sweetener, but many variations add a little simple syrup as well. Which is, as you may have worked out by now, the case here. I kept with the salt rim but used pink salt, to be fitting color-wise, and a little cut hibiscus stuck on the side for decoration (though it does fall of easily).

What is hibiscus?

Hibiscus is a plant with large flowers that has hundreds of variations around the world. The exact origins are debated, with some saying African and others India. Others suggest the modern variants derive from species from Mauritius, Fiji, Hawaii and elsewhere.

It's relatively hardy and can grow in warm temperate, subtropical and tropical climates. While it's mainly a decorate plant, a few parts are edible, in particular the flowers.

A few places make a tea or other drinks with the flowers, particularly some red varieties. You may have come across hibiscus tea as a non-caffeinated hot drink. In Mexico, a cold version is popular to cool down on a hot day, agua de jamaica (jamaica is the Spanish for hibiscus since the plant reached Mexico from Jamaica).

In a few Caribbean countries, the plant is known as sorrel and a sorrel drink is popular particularly around Christmas, spiced with ginger and cinnamon. Then you can also make an infused syrup as used here which adds color, flavor and sweetness.

I'll be honest, the level of hibiscus flavor is not very strong, but you do get a hint and the sweet-tart berry flavor pairs so well with the citrus and slight sweetness of a margarita. Plus, that pretty pink color is worth it if nothing else. You can add a bit more syrup if you like which will bring the flavor up a little, but it will of course add more sweetness.

No matter how strong you find the flavor, this hibiscus margarita is a lovely colored and tasty variation on the classic cocktail. It's easy to make, pretty and perfect for so many occasions.

Try these other easy cocktails:

• Passion fruit margarita (another tasty twist on the theme using passion fruit juice)
• Rum sour (an easy sour variation using dark rum, refreshing and flavorful)
• Mexican carajillo (a super easy coffee cocktail that tastes more complex than it is)
• Plus get more cocktail recipes in the archives.

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