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Smoky-Sweet Cinnamon Hibiscus Mezcal Margarita Recipe

Smoky Cinnamon Hibiscus Mezcal Margarita

This striking ruby-colored cocktail combines smoky mezcal with house-made hibiscus tea, fresh lime juice, and aromatic cinnamon syrup for a sophisticated margarita variation that balances sweet, tart, and smoky notes in perfect harmony.
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Total Time 15 minutes
Course Beverage, Cocktail
Cuisine Mexican-inspired
Servings 2 cocktails

Ingredients
  

  • 4 oz mezcal preferably a young, unaged variety
  • 2 oz fresh lime juice
  • 1 oz cinnamon simple syrup recipe below
  • 2 oz hibiscus tea cooled (made from 2 tablespoons dried hibiscus flowers or 2 hibiscus tea bags)
  • 1 oz orange liqueur Triple Sec, Cointreau, or Grand Marnier
  • Ice cubes
  • Tajin or salt and chili powder mix for rimming optional
  • Cinnamon sticks and dehydrated lime wheels for garnish optional

For Cinnamon Simple Syrup

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 cinnamon sticks

Instructions
 

  • Prepare the hibiscus tea: Bring 1 cup of water to a boil in a small saucepan. Add dried hibiscus flowers or tea bags, remove from heat, and let steep for 10 minutes. Strain and allow to cool completely (you can speed this up in the refrigerator).
  • Make the cinnamon simple syrup: Combine sugar, water, and cinnamon sticks in a small saucepan over medium heat. Stir until sugar dissolves completely, then bring to a gentle simmer for 5 minutes. Remove from heat and let cool completely with cinnamon sticks still in the syrup. Strain before using.
  • Prepare the glass rim: Run a lime wedge around the rim of two margarita or rocks glasses. Dip the moistened rims in Tajin or a salt/chili powder mixture if desired. Fill glasses with ice and set aside.
  • Mix the cocktail: In a cocktail shaker, combine the mezcal, lime juice, cooled hibiscus tea, orange liqueur, and cinnamon simple syrup. Add ice until the shaker is about three-quarters full.
  • Shake vigorously for 15-20 seconds until the outside of the shaker becomes frosty and cold.
  • Strain and serve: Strain the cocktail into the prepared glasses. Garnish with a cinnamon stick and/or dehydrated lime wheel if desired.

Notes

  • For a sweeter cocktail, adjust the amount of cinnamon simple syrup to taste.
  • The hibiscus tea and cinnamon syrup can be made up to a week in advance and stored in the refrigerator.
  • For a spicier variation, add a thin slice of jalapeño to the shaker before mixing.
  • If you want a less smoky flavor, you can use a blend of mezcal and silver tequila (1:1 ratio works well).
  • Fresh lime juice is essential for the best flavor—bottled lime juice will noticeably affect the quality of the cocktail.