Hibiscus Pomegranate Margarita

This Hibiscus Pomegranate Margarita is a crisp, refreshing cocktail of hibiscus and pomegranate juice, tequila, lime juice, and orange liqueur. It is a pretty, vibrant red spin on a classic cocktail that is perfect for any cocktail hour. Dress it up for the holidays with a sprig of rosemary and pomegranate arils or hibiscus calyces.

Whew! There seems to be a bit of a theme happening here on the blog. You may have noticed that I LOVE a good margarita. I mean, it’s so difficult to resist a Spicy Pineapple Margarita with a side of Mexican-style Pinto Beans and Rice. Or Pork Carnitas. Or both!

Hibiscus Pomegranate Margarita

Today’s cocktail is both refreshing and festive. That means you can enjoy this Hibiscus Pomegranate Margarita any time of year, but the ruby red colour really makes it perfect for the holidays. Speaking of the vibrant colour…it is an all-natural colouring that comes from the homemade hibiscus pomegranate simple syrup.

Follow this pomegranate margarita recipe and learn how to make this (very) simple syrup to use in your holiday cocktails. It’s the perfect addition for a holiday margarita but also works in a Christmas-y twist on a Moscow Mule, or in a festive Cosmopolitan.

As always, I can never stress enough how important it is to finish your cocktail with an appropriate garnish. During the holidays, a slice of lime just doesn’t do it for me. This is a great time of year to get a little more creative.

Dressing this margarita up with red pomegranate arils and rosemary garnish makes it extra special. To me they represent an important holiday symbol: an evergreen tree festooned with shiny red lights.

Ingredients You’ll Need for this Cocktail

This cocktail is a twist on a classic margarita and as such, it contains all of the classic margarita ingredients you would expect. The major difference is the addition of a hibiscus pomegranate syrup in place of a standard simple syrup.

• Hibiscus Calyces
• Pomegranate Juice
• Sugar
• Tequila
• Lime
• Triple Sec
• Ice
• Garnishes

You can find dried hibiscus calyces at any Jamaican or Latin Grocery store. They may be labelled as ‘Sorrel’ or ‘Roselles’. Note that the edible dried portion is called a ‘calyx’ (mult. calyces) which is the part that surrounds the hibiscus fruit, not the actual flower.

Hibiscus is enjoyed steeped into various teas and tisanes worldwide. Agua de Jamaica is a popular hibiscus drink in Mexico, Central America, and parts of South America and the Caribbean (where it is known as Sorrel Drink).

While most margarita recipes call for tequila blanco (or silver tequila), I prefer slightly aged smoother Reposado tequila. Don’t break the bank buying a good tequila, just get one that is slightly smoother than the ubiquitous tequila shot tequila. Shudder.

There’s a wide range of orange flavoured liqueurs on the market. I always buy Triple Sec or Cointreau, a colourless orange based liqueur. However, Curaçao or even Grand Marnier will work in this cocktail.

How to Make Hibiscus Pomegranate Syrup

The Hibiscus Pomegranate simple syrup is what makes this cocktail extra special. The great news is that it is very easy to make and requires only 3 ingredients.

To make the fruit syrup, place the sugar, pomegranate juice, and hibiscus calyxes together in a small saucepan. Bring the mixture to a boil then simmer it over medium heat until all of the sugar dissolves and it begins to thicken.

Turn off heat and set the syrup aside to cool. Once the syrup reaches room temperature, strain out the hibiscus calyces. The syrup is now ready to use in a cocktail.

Let’s Make a Hibiscus Pomegranate Margarita!

Enough chit chat. Let’s get down to it. You’re going to need a cocktail shaker (I prefer a Boston style shaker but you do you), a rocks or margarita glass, and a fine mesh strainer.

To begin, fill a cocktail shaker half full of ice cubes then fill your cocktail glass half full of ice. Pour the hibiscus pomegranate syrup, tequila, triple sec, and lime juice over the ice in the cocktail shaker.

Fix the other end of the cocktail shaker on tightly and shake the cocktail for about 10 seconds, or until the (stainless steel) shaker tin becomes nice and frosty. Remove the top half of the shaker and strain the cocktail into the glass filled with ice.

How to Serve a Hibiscus Pomegranate Margarita

Generally, margaritas are served in a sugar/salt rimmed glass but for this holiday margarita I have left it optional. If you would like to salt the rims, mix 2 tbsp kosher salt with 2 tbsp granulated sugar on a small plate. Moisten the rim of the glass with lime juice, then rotate the glass upside down in the rimmer until the rim is well coated.

Garnish the cocktail with a sprig of fresh rosemary, pomegranate arils, or hibiscus calyces…or a lime wheel if you’re really stuck. Cheers!