Pomegranate Hibiscus Margarita: Recipe & Flavor Guide

bright red pomegranate hibiscus margarita in rocks glass with lime

A pomegranate hibiscus margarita blends the tart sweetness of pomegranate with the floral tang of hibiscus, giving a fresh take on the classic margarita. The result is a cocktail boasting vivid color, natural fruit acidity, and a gentle aromatic twist from dried hibiscus petals or hibiscus syrup. This drink fits the bill for anyone seeking a bright, zesty, and visually stunning margarita—perfect for summer evenings or festive get-togethers.

How Pomegranate and Hibiscus Work Together

Pomegranate juice and hibiscus both share sharp, tangy flavor profiles, but each brings distinctive notes. Pomegranate adds ruby-red color, deep fruitiness, and a rich, sweet-tart taste, while hibiscus layers in floral brightness and subtle cranberry-like acidity. Combined with tequila, this duo creates a lively, mouthwatering drink with layers beyond a basic lime margarita.

Pomegranate: fruit-forward, tart, slightly sweet, vibrant red
Hibiscus: floral, refreshing acidity, gentle tannins, striking magenta hue

Pomegranate Hibiscus Margarita Recipe (ml Units)

Using hibiscus syrup gives both flavor and color—if you prefer unsweetened, steeped hibiscus tea, adjust syrup and acid to taste. Always use fresh lime juice for crispness.

Ingredients

60 ml blanco tequila
30 ml pomegranate juice (unsweetened for best tang)
22.5 ml hibiscus syrup (or 30 ml strong hibiscus tea + 15 ml simple syrup)
22.5 ml fresh lime juice
5 ml orange liqueur (such as Cointreau or triple sec)
Salt for glass rim (optional)
Lime wheel or pomegranate seeds, for garnish

Method

Run a lime wedge around the rim of your glass (rocks or margarita style). Dip rim in salt if desired.
Fill a shaker with plenty of ice.
Add 60 ml tequila, 30 ml pomegranate juice, 22.5 ml hibiscus syrup (or alternative), 22.5 ml lime juice, and 5 ml orange liqueur.
Shake energetically for 10–12 seconds.
Strain into the prepared glass over fresh ice.
Garnish with a lime wheel or a few pomegranate seeds.

hibiscus syrup in small glass jar and pomegranate juice beside tequila bottle

Tips & Variations

For deeper tartness, use 30 ml pomegranate and bump lime juice to 30 ml.
Try reposado tequila for extra vanilla and barrel notes.
If hibiscus syrup is store-bought, taste for sweetness and reduce additional syrup if needed.
To infuse tequila: steep 10 ml dried hibiscus flowers in 250 ml tequila for 30 minutes, then strain.

garnished margarita with lime wheel and pomegranate seeds

How to Make Hibiscus Syrup (Quick Guide)

Combine 250 ml water and 250 ml sugar in a saucepan; bring to a simmer.
Add 15 ml dried hibiscus petals, stir, and simmer 1–2 minutes.
Cool fully, strain, and store in a clean jar (keeps 2 weeks in fridge).

Blending pomegranate and hibiscus leads to a margarita with balance—inviting acidity, smooth fruit, and a floral edge. For home bartenders seeking vibrant, crowd-pleasing cocktails, this recipe offers both flavor and visual impact.