Hibiscus Margarita

Recipe: Johnny Curiel , Alteño , Denver

Photo: Shawn Campbell

June 26, 2026

A vibrant take on a tequila classic.

Nodding to his Jalisco roots, chef Johnny Curiel of Denver’s Alteño infuses agave syrup with dried hibiscus flowers for his take on Tommy’s Margarita. The vibrant sweetener not only imbues the Margarita with an eye-catching color but with delicious tangy and floral notes.

Ingredients

2 oz. blanco tequila
1 oz. fresh lime juice
1 oz. hibiscus agave syrup

Tools:shaker, strainer
Glass:rocks
Garnish:dehydrated lime wheel

Preparation

Add all the ingredients to a shaker with ice. Shake well until chilled.
Strain into a glass over fresh ice (or serve up, if preferred). Garnish.
Hibiscus Agave SyrupCombine 1 cup of agave nectar, 1 cup of water, and 1 cup of dried hibiscus flowers in a saucepan. Bring to a boil, then reduce heat and let simmer for about 10 minutes. Remove from heat and allow to cool. Strain out the hibiscus flowers and store syrup in a sealed container. Will keep in the refrigerator for 1 month.