Strawberry Hibiscus Margarita Max Recipe

Brew hibiscus concentrate

Place the dried hibiscus flowers in a heatproof container and pour the hot water (240 ml) over them. Steep for 8 minutes until deep magenta and fragrant. Strain through a fine mesh sieve into a bowl, pressing to extract liquid. Discard solids and let the hibiscus infusion cool to room temperature (about 15–20 minutes).

Make strawberry purée

While the hibiscus cools, add the hulled and quartered strawberries (1 cup) to a blender or food processor and purée until smooth (10–20 seconds). If you prefer a smoother texture, pass the purée through a fine mesh sieve to remove seeds.

Sweeten and combine

In a small saucepan combine the granulated sugar (0.5 cups) with 60 ml of the hibiscus infusion and heat gently until sugar dissolves to make a hibiscus simple syrup (about 2–3 minutes). Remove from heat and cool slightly. In a bowl, stir together the strawberry purée, remaining hibiscus infusion (if any), the hibiscus simple syrup, and 60 ml fresh lime juice. Taste and adjust sweetness with a little extra sugar or agave if desired. Chill the mixer in the fridge while you prepare the cocktail (10 minutes minimum).

Prepare glass rims

On a small plate combine 1 tablespoon coarse salt with 1 tablespoon granulated sugar if you want a sweet-salty rim (optional). Run a lime wedge around the rims of 4 margarita or rocks glasses, then dip rims into the salt-sugar mixture. Set glasses aside.

Mix margarita

Fill a large cocktail shaker halfway with ice. Add 240 ml silver tequila, 90 ml Cointreau (or triple sec), 45 ml fresh lime juice (additional), 30 ml agave syrup, and 180–240 ml of the chilled strawberry-hibiscus mixer (adjust depending on how strong you want each serving). Note: quantities given make a batch for 4 servings; measure accordingly when pouring per glass (see serving note below).

Shake vigorously

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker becomes frosty and well-chilled. This chills and dilutes the drink to balance the strong spirit forward profile.

Strain and serve

Fill the prepared glasses with fresh ice. Double-strain the cocktail into the glasses to remove pulp and ice shards, dividing evenly between 4 glasses. If you prefer a fizzy finish, top each glass with about 30 ml club soda.

Garnish and finish

Garnish each drink with a fresh strawberry slice on the rim and a light sprinkle (about 1/4 tsp) of dried hibiscus petals over the top for aroma and color. Serve immediately with a straw or cocktail pick.

Adjust strength (optional)

This recipe is intentionally strong. To lower the alcohol intensity, reduce tequila by up to 25% or increase the amount of strawberry-hibiscus mixer and/or top more generously with club soda.