Hibiscus-Tequila Cooler Recipe

By
Elana Lepkowski
Elana Lepkowski is a contributing writer at Serious Eats.
Elana Lepkowski
Elana Lepkowski is an LA-based mixologist who shares her cocktail recipes at Serious Eats and on her award-winning blog, Stir and Strain. 
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Updated Aug. 29, 2018
Elana Lepkowski

A cocktail in a pitcher means more time outside relaxing and less time inside making drinks. Hibiscus gives this tequila drink a tart and floral flavor and a gorgeous color.

Note: Dried hibiscus flowers can be found at gourmet shops or spice stores, or order they can be ordered online.

Recipe Facts

4

(1)

Active: 5 mins
Total: 25 mins
Serves: 6 servings

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Ingredients

  • For the Hibiscus-Lime Syrup:
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/3 cup dried hibiscus flowers
  • 2 ounces juice and 1 teaspoon zest from 4 to 5 limes
  • For the drink:
  • 1 lime, sliced thin
  • 1 cup hibiscus-lime syrup
  • 1 cup blanco tequila
  • 2 cups tonic water, chilled

Directions

  1. To Make Hibiscus-Lime Syrup: In a small saucepan, bring sugar and water to a bare simmer over medium-high heat, stirring occasionally. Remove from heat and add hibiscus and lime zest. Stir, cover and let steep for 15 minutes. Strain, let cool, and add lime juice.

  2. For the Drink: In a pitcher, add lime slices, hibiscus-lime syrup, and tequila. If not using right away, store in refrigerator up to 6 hours. Otherwise, add tonic water and stir to combine. Serve over ice with lime wedges.

Special equipment

saucepan, strainer, pitcher

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