You may not know this, but I am kind of the queen of the margarita recipe. Yes, I may be tooting my own horn, but I am firm believer that if you’re really good at something, you should definitely own it. I never went to bartending school, nor took a mixology class, but I’ve spent many years behind the bar, and have an entire notebook filled with old recipes and new concoctions. Queen of the Drink! I’m one of few people who can make a shot that has both Bacardi 151 and Wild Turkey 101 in it, taste like juice instead of death.
But we aren’t talking about shots. We’re talking about this delectable Hibiscus Margarita Recipe. Word.
I played around with the recipe for this syrup a few times before I really came up with ratios that I think balance the flavor and sweetness for this margarita recipe. Between the sweet flavor of the Grand Marnier and lime juice, I really wanted to have a simple syrup that wasn’t quite so sweet, because I really hate drinks that taste like you’re licking straight sugar cubes.
A standard simple syrup uses a 1:1 ratio of water and sugar, but I really knocked it down, using only 1/4 cup of sugar. It’s not as crazy low as it sounds, though, because after steeping the hibiscus, you do lose some water. On average, I had about 3/4 cup of water after straining.
With all the heat streaming in already (what happened to winter? and spring?!) here in South Texas, you better believe I am getting my drink on and loving every moment of it. At least, when it isn’t humid and gross outside. Get ready for those spring and summer parties with this amazing hibiscus margarita recipe and everyone will be wanting an invite to your home! Cheers, my friends!