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Hibiscus Margarita

This recipe can be found at El Restaurante.

Recipe courtesy of Eric Jefferson, General Manager, La Calenda

Makes 1 cocktail

1½ oz. Siete Leguas reposado tequila

½ oz. lime juice

1½ oz. hibiscus tea agua fresca

½ oz. agave syrup

Hibiscus salt for rimming

To make the tea, steep dried hibiscus flowers in hot water and let sit overnight. Strain before using. To make hibiscus salt, combine dried hibiscus leaves and sea salt in a blender. Rim a rocks glass with hibiscus salt. Mix all other ingredients in in a shaker with ice, pour into the rimmed glass and garnish with dried hibiscus flower petals.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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