Hibiscus Margarita with Hibiscus Salt

Prep Time: 30 minutes

Serves: 4


24 fl oz El Guitarron Agave Wine
1 Hatch pepper, cut in half
1 cup Hibiscus Flowers, divided use
4 Tbsp coarse kosher salt
4 Tbsp sugar
10 fl oz Mi Tienda Hibiscus Agua Fresca, chilled
2 limes, zested and juiced


  1. Place agave wine in a resealable container along with half of the hibiscus flowers and Hatch pepper. Cover and refrigerate until chilled.
  2. Using a blender, pulse remaining hibiscus until ground, then transfer to a strainer and sift out larger pieces and discard. Add the lime zest and set aside.
  3. To make the rim salt, add salt, sugar, ground hibiscus, and lime zest to a small bowl and combine.
  4. Dredge the rim of a glass in light corn syrup or lime juice and dip in the salt. Place in the freezer.
  5. In a large pitcher combine the agave wine, the agua fresca, and lime juice together and mix well.
  6. Fill the rimmed glasses with ice, cover with punch, and serve.

Chef’s Note: Salt can be stored and used as a regular seasoning.