Hibiscus Rosehip Margarita

Cocktail by newportrifoodie

Infused with Pinky Up Hibiscus Rosehip Loose Leaf Tea, this colorful take on the classic Margarita makes for a bright, tangy libation that’s perfect for a summer cocktail hour. 

Hibiscus Rosehip Loose Leaf Tea  


2 oz Blanco Tequila

1 oz Cointreau or Triple Sec

½ oz Agave

¾ oz freshly squeezed lime juice

Kosher salt, for the rim

Lime wheel, for garnish


 Infuse 2 oz of tequila with 1 tbsp. of Pinky Up Hibiscus Rosehip Tea, and let it steep for 20 minutes. 

 In a cocktail shaker filled with ice, add Pinky Up Hibiscus Rosehip Tea-infused tequila, Cointreau, agave and lime juice and shake until well-chilled.

 Strain into a Margarita glass rimmed with kosher salt and filled with ice. 

• Garnish with a lime wheel.