The Hibiscus Margarita | Wine Enthusiast
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The Hibiscus Margarita

This rosy, thirst-quenching hibiscus margarita recipe hails from Marfa, a small city in West Texas that’s renowned for its striking desert scenery and thriving artist community. At The Capri,­ Chef Rocky Barnette harvests hibiscus blossoms grown on the property to brew for this drink, designed to pair with an intriguing pre-Columbian menu.

The cocktail also honors famed Mexican artist Frida­ Kahlo. Barnette says that she served hibiscus tea (agua de Jamaica) to guests as an offer of friendship after a long journey.

How to Make the Hibiscus Margarita Recipe

Courtesy Rocky Barnette, chef, The Capri, Marfa, TX


1 lemon wedge
1 orange wedge
2 lime wedges
¼ ounce honey syrup (2 parts honey to 1 part hot water)
¾ ounce agave syrup
1½ ounces hibiscus tea, brewed and cooled
2 ounces reposado Tequila
1 citrus slice, for garnish


In cocktail shaker, muddle citrus with honey and agave syrups. Add hibiscus tea, Tequila and ice. Shake well, and strain into a rocks glass over fresh ice. Garnish with citrus slice.

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