This Hibiscus Raspberry Margarita is different from the classic margarita, made with Chambord, a raspberry liqueur, and homemade raspberry syrup. A refreshing and lightly sweetened margarita cocktail.
What's in a classic margarita?
A classic margarita is made with Silver Tequila, lime juice, Cointreau (or Triple Sec), and simple syrup. It's served in a margarita glass with salt around the rim.
Tequila cocktails are my favorite to make so I got a little creative with this margarita and steered away from the traditional route. The result is really delicious!
How to make this margarita:
It still has the main two basics:
- Silver Tequila
- Freshly squeezed lime juice
What's different about this recipe:
- Chambord - Instead of Cointreau, I used Chambord. It is a French black raspberry liqueur and I've been obsessed with putting it in my cocktails!
- Raspberry Syrup - To enhance the raspberry flavor and to avoid white sugar, I added homemade raspberry syrup made with maple syrup.
- Hibiscus Bitters - The hibiscus flavor in this cocktail comes from hibiscus bitters. You can also use a splash of chilled hibiscus tea if you don't have the bitters.
- Sea salt and beet powder - I rimmed the glass with a mixture of sea salt and beet powder to make it pink. It doesn't taste like beets, it just makes it pretty. Plain salt is great too!
I also topped the glass with a splash of sparkling water to create an ombre effect and because I simply like the bubbles. This is totally optional!
substitutions and variations:
- If you don't have Chambord, you can use Triple Sec or Cointreau. It will still be delicious with the raspberry syrup.
- Don't have time to make the syrup? Simply muddle some raspberries with maple syrup in a shaker or a mason jar.
- If you can't get hibiscus bitters, use chilled hibiscus tea instead (5 - 1.5oz to taste).
More margarita recipes:Print
Hibiscus Raspberry Margarita made with Chambord and homemade raspberry maple syrup.
- 1 ¼ cup raspberries (fresh or frozen)
- ½ cup maple syrup
- ½ cup water
- ½ Tsp vanilla extract (optional)
Hibiscus Raspberry Margarita:
- 1 tbsp sea salt
- ¼-½ teaspoon beet powder (optional)*
- 1 ½ oz Silver Tequila
- ½ oz Chambord liqueur
- ½ oz freshly squeezed lime juice
- 2-3 dashes of hibiscus bitters
- ½ oz raspberry syrup
- sparkling water (optional)
- Add all the ingredients into a small pot, bring to a boil, lower the heat and simmer for 10-15 minutes until the raspberries are cooked down and there aren't any chunks anymore.
- Using a mesh strainer, strain the syrup into a bowl to remove the seeds.
- Set aside until ready to make the cocktail. Store in the fridge in an airtight container for up to 5 days.
Hibiscus Raspberry Margarita:
- Start by rimming the glass. Add the salt and beet powder to a plate or a shallow bowl, run the lime wedge around the rim of the glass or dip the rim in a shallow bowl filled with water. Dip the rim in the salt mixture and set aside until ready to serve.
- Cocktail shaker: Add the tequila, Chambord, freshly squeezed lime juice, hibiscus bitters, and raspberry syrup to a cocktail shaker, and add a few ice cubes. Close the shaker and shake vigorously for a few seconds. Fill the rimmed glass with ice, pour the cocktail over the ice, and top with sparkling water if desired. Enjoy!
- No cocktail shaker: pour all the ingredients except the ice into the glass, stir well to combine, top up with ice, sparkling water if desired, and enjoy!
*I added ½ teaspoon to about 1 tablespoon of salt to make it pink. This is optional but pretty! It doesn't taste like beets.
If you don't have hibiscus bitters, use 0.5-1.5 oz chilled hibiscus tea.
Keywords: hibiscus, raspberry, margarita, cocktail