Toloache Margarita

Total Time:
1 hr 15 min
10 min
Inactive Prep:
1 hr
5 min
1 serving


  • Hibiscus Puree
  • 1 cup hibiscus flowers
  • 1 ounce sugar
  • 2 cups boiling water
  • Virgin Mix
  • 1 ounce (2 tablespoons) triple sec
  • 1 ounce (2 tablespoons) fresh lime juice
  • 1/2 bar spoon of blueberries (1/2 teaspoon)
  • 2 ounces (1/4 cup) Hibiscus Puree
  • 2 ounces (1/4 cup) tequila blanco (recommended: Herradura Blanco)
  • 1 ounce (2 tablespoons) Virgin Mix
  • Splash of simple syrup (equal parts sugar and water cooked until sugar dissolves, then cooled)
  • Hibiscus flower, for serving
  • Lime wedge, for serving


Combine hibiscus flowers, sugar, and boiling water into a blender or food processor and carefully puree until smooth. Strain through a colander or fine mesh sieve. Let cool.

In a separate container, combine the triple sec and lime juice, stir well.

In a cocktail shaker muddle the 1/2 bar spoon of blueberries, then add the hibiscus puree. Pour in the tequila, virgin mix, and simple syrup. Add ice and shake well.

Pour the margarita into a chilled rocks glass and garnish with a hibiscus flower and lime wedge.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.