Rosalita Margarita

IngredientsBeverage Alcohol, Fruit
Menu PartBeverage
Cuisine TypeMexican
rosalita hibiscus margarita

Fonda Restaurant
New York City

Instead of the traditional lime or fruit flavors, this margarita uses dried hibiscus flowers to make a flavored syrup that infuses a floral note.


Hibiscus syrup
1 cup dried hibiscus flowers
1/2 cup sugar

1 cup plus 2 tbsp. tequila
1/2 cup orange-flavored liqueur
1/2 cup fresh lime juice
Ice cubes


1. Prepare hibiscus Ssyrup: Rinse flowers under running water. In saucepan over high heat, bring 2 cups water to a boil. Add hibiscus flowers and 1/2 cup sugar; reduce heat to medium. Simmer steadily until sugar dissolves and thickens slightly, about 5 minutes.

2. Strain mixture through sieve, discarding solids; let cool. Refrigerate syrup until ready to use.

3. For margaritias: In pitcher, combine tequila, orange-flavored liqueur, lime juice and 1 1/2 cups hibiscus syrup; stir well. Add 2 cups ice cubes; stir 1 minute or until very well blended and some of ice dissolved.

4. To serve, pour mixture into six ice-filled glasses; serve immediately.

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