Hibiscus Margarita Sour
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There’s a lot going on in this GORGEOUS pink cocktail. First, we’re making a margarita base recipe, then frothing up an egg white to make it a Margarita Sour. It gets this luscious frothy, creamy texture that is so addictive. But we’re not stopping there. The homemade hibiscus syrup is what makes this recipe so special, both in how it tastes and how it looks. Don’t be intimidated by making your own simple syrup. If you can boil water, you can make syrup! Enjoy!
How to Make a Hibiscus Margarita Sour
- Add mezcal or tequila, lime juice, orange liqueur (like Cointreau), hibiscus syrup, and egg white into a cocktail shaker and dry shake.
- Add ice and shake again.
- Rim a glass with cinnamon salt.
- Strain into a chilled coupe or over a block of ice.
- Garnish with dried hibiscus and a lime wheel and enjoy!
How to Make Hibiscus Syrup
Making your own homemade simple syrup is so easy! It starts with an equal amount of sugar and water, heated on the stovetop until the sugar is fully dissolved. To make it flavored, simply add the extra ingredient(s) and simmer for a few extra minutes. Let cool, strain, and store in the fridge! Here’s how to make a hibiscus syrup:
Stir 1 cup water + 1 cup sugar + 1 cup dried hibiscus flowers on medium heat until sugar dissolves. Let simmer for 8 minutes. Let cool and strain.
Hibiscus Margarita Sour Ingredients
Mezcal or Tequila
You can use mezcal or tequila (or a half-and-half combo) for this margarita sour recipe. Check out my Tequila Guide and Mezcal Guide for more information, including the bottles I recommend!
Orange Liqueur
Orange liqueur is a broad type of flavored liqueur that most people know as triple sec, at least where margaritas are concerned. I pretty much always use Cointreau.
Hibiscus Syrup
You can easily find dried hibiscus flowers online. See the instructions above for making your own hibiscus syrup.
Egg White
Adding an egg white to cocktails is a signature move for sours like a Pisco Sour, Amaretto Sour, Whiskey Sour, and New York Sour. See my egg white guide for everything you need to know about making egg white cocktails!
Lime Juice
If it’s not fresh squeezed, we don’t want it!
Tips for Making the Best Hibiscus Margarita Sour
- Making your own hibiscus simple syrup is really the way to go here. You can use it in other hibiscus cocktails like the Hibiscus Gin Sour or mocktails like the Hibiscus Spritz Mocktail. Use extra syrup on ice cream, pancakes, yogurt, and oatmeal!
- Play with the ice and garnishes. You can freeze edible flowers in an ice cube and garnish with a dried hibiscus flower and lime wheel. Rim your glass with a cinnamon sugar mixture.
- For frothing your egg white, you can use two methods. With everything added to a glass jar, use a milk frother until it’s light and foamy. Option 2: use the traditional mixology method of shaking all the ingredients in a cocktail shaker without ice first (dry shake), then adding ice for a second shake to dilute.
Why You’ll Love This Recipe
- The bright pink color makes this the best cocktail for Valentines Day (or Galentines Day).
- The egg white turns this vibrant cocktail into a creamy, smooth cocktail you won’t be able to stop sipping.
- If you love a classic margarita, but want something a bit more special, the Hibiscus Margarita Sour is for you.
- Everyone on Pinterest seems to love this recipe, so that bodes well for you 🙂
Hibiscus Margarita Sour
Ingredients
- 1.5 oz mezcal or tequila
- 3/4 oz orange liqueur (like Cointreau)
- 3/4 oz fresh lime juice
- 1/2 oz hibiscus syrup (see instructions above)
- 1 egg white
Instructions
- Add all ingredients into a cocktail shaker and dry shake.
- Add ice and shake again.
- Rim a glass with cinnamon salt.
- Strain into a chilled coupe or over a block of ice.
- Garnish with a dried hibiscus flower and a lime wheel and enjoy!
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Delicious! First time making a hibiscus margarita. I love whiskey sours and it made me want to try this recipe. ( I made the recipe for the syrup. Didn’t buy it.)I love the flavor of the hibiscus syrup and used Citronge orange liqueur instead because we had it on hand. I can never get enough egg froth so I shake with ice cubes, strain and then add the egg white and shake again. I get more egg froth that way. ( I’m a beginner) Not sure about the cinnamon and salt yet. That’s still on the table. It smells fabulous though!