• 50ml 100% blue agave tequila
  • 25ml lime juice
  • Ice (enough to fill shaker)
  • 25ml hibiscus syrup

For hibiscus syrup (makes approx. 250ml. leftover syrup is great drizzled over ice cream)

  • 350ml pre-prepared flor de Jamaica
  • 200g sugar


  1. Firstly, make the hibiscus syrup by putting the sugar and flor de Jamaica in a small saucepan, stir, and simmer until the mixture's syrupy and the bubbles look like glass (approximately half an hour). Leave to cool, then decant into a container and refrigerate.
  2. When you're ready to make the margaritas, put all the ingredients into a cocktail shaker and shake until your hands freeze to the metal. Pour into a glass and drink immediately.