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Hibiscus Margarita

This is such a fun way to spice up a normal margarita. This cocktail is the perfect blend of tart, sweet and spicy. Substituting the tequila for mezcal gives it a little added smokiness to the palate. By using the IceTopper XL tray, I’m able to make the hibiscus cubes in advance and store them for when I have friends over for margaritas on the weekend.
Preparation time: 15 mins, freeze overnight
  • Vegetarian
  • Dairy Free
  • Gluten Free 
  • Vegan
Spicy Hibiscus Mezcal Margarita


Hibiscus Ice:
▢  1 cup Dried hibiscus flowers
▢  4 cups Water
▢  ½ cup Sugar
▢  1 tsp. Chile piquín powder

Classic Margarita:
▢  4 oz. Mezcal
▢  2 oz. Cointreau
▢  2 oz. Lime juice fresh
▢  1 tbsp. Coarse salt

Hibiscus Ice:
Combine water, sugar, and hibiscus flowers in a large pot and bring to a simmer. Once it simmers, remove from heat and let steep for 20 minutes. Strain and add 1 tsp. of chile piquín. Let cool. Pour hibiscus mixture into IceTopper XL and freeze overnight.

Classic Margarita:
Run a lime wedge around the edges of two whiskey (rocks) glasses, and dip them on the salt. Set aside.
In a cocktail shaker combine tequila, Cointreau, and lime juice. Fill the shaker with ice and shake until completely chilled.

All together:  Unmold 4 XL ice cubes, and place in the prepared glasses. Pour classic margarita over the hibiscus ice and serve.

Ambrose Romero

Contributing writer

Born & raised in the U.S., I have over 20 years of experience in the restaurant and wine industry throughout the Pacific Coast. These days I find myself living with my partner in Mexico City exploring new cuisines, cocktails and culture. 


Brew your hibiscus blend.

Freeze into gorgeous cubes.