Bring the world of rhythm and dance to life this summer with A Hibiscus and Tequila Cocktail

“After women, flowers are the most divine creations.” – Christian Dior

A little bit of summer is what keeps us going for the whole year. Laughter in the air and bright drinks in your hand. We are spoilt for choice with flavourful and refreshing drinks while tapping our feet along the beat of the summer tune.

Hibiscus is a garden favourite flowering plant that is known for its large colourful quintessentially tropical blooms. The hibiscus flower is recognised by its trumpet-like shape. Most Hibiscus plants are perennial plants that thrive in tropical to temperate climates. Many believe that it spread from India to the Pacific Islands, some say that it is native to West or East Africa, whereas others believe that it was the Egyptians that brought it to China from where it spread to the rest of Asia. While the origins of this plant are relatively unknown, today there are more than 200 species of Hibiscus around the world. Most botanists believe that eight original hibiscus species are the ancestors of today’s hibiscus hybrids.

The name Hibiscus originates from the Greek word “hibiskos” which means mallow. The Hibiscus flower was named by an ancient Greek botanist Pedanius Dioscorides (c AD 40 – 90) who was also a doctor in the Roman army under Emperor Nero.

“I put hibiscus flower in every cup of tea I have. It’s sweet, sexy, and cleansing.” — Mario Batali

The Hibiscus flower is used as an edible delicacy in many parts of the world. The bloom that is commonly called Roselle is used to make hot teas and cold beverages across different regions that are called by many names like Agua de Jamaica in Mexico and Central America; Bissap in West Africa especially Senegal; Sorrel in the Caribbean; and Karkade in Egypt.

The Hibiscus flower is important in many cultures across the world. It is considered to be the epitome of femininity and is said to symbolise beauty, love and passion, friendship, perfect romantic partner, and joy. In Victorian times, the Hibiscus flower was a symbol of glory and was given to someone worthy of beauty. In China, it is associated with personal power, glory, wealth, and fame. It is the national flower of Malaysia where it is a Celebratory flower that stands for life, courage, national growth, unity, and the five national principles. In Japan, it is attributed to gentle nature and is given to honour guests. In Hinduism, it is symbolic of the goddess Kali’s tongue that absorbs negative energy and is also a favourite of Lord Ganesha.

The Hibiscus flower is packed with Vitamin C and antioxidants and has been used for centuries as a natural remedy for various conditions like lowering cholesterol, managing blood pressure levels, boosting immunity, helping digestion etc.

A Gypsy Heart

The Hibiscus flower petals are like a flamenco dancer’s swirling skirts. The beautiful hue of this cocktail is a showstopper that is not just gorgeous to look at but also has an exuberant flavour.  A vibrant, spiced hibiscus tequila sour.

This cocktail hits all the right criteria for a great cocktail. We love a cocktail that has depth and complexity, is well balanced, and has great texture.


  • 3 parts Tequila
  • 1 part Lemon Juice
  • ¾ part Homemade Hibiscus Cinnamon Agave Syrup
  • 1 Egg White / Aquafaba
  • 2-3 dashes Aromatic Bitters
  • Garnish: Fresh Flowers and Dried Hibiscus Flower Powder painted on the glass with melted white chocolate.


  • Prepare the glass by applying a layer of melted white chocolate on the rim or on the side and sprinkling it with dried hibiscus flower powder.
  • Add all the ingredients into a shaker tin and shake for about 15 seconds.
  • Then add a handful of ice to the shaker and hard shake for approx. 15-20 seconds.
  • Strain into the prepared glass.
  • Garnish with powdered hibiscus flowers and fresh flowers.
  • Drink, Smile, and Repeat.

Tasting Notes: The hibiscus cinnamon syrup adds an aromatic twist as well as a fresh brightness to the cocktail. The hibiscus flower lends a tart and a fruity floral bright flavour that is almost like cranberry but with a slight mustiness, along with a mesmerising deep red colour This cocktail is tangy, frothy, floral, laced with cinnamon notes, and with just enough sweetness that hits on all fronts. The aromatic bitters thread all the flavour notes together in beautiful complex harmony. The egg white or aquafaba gives the cocktail its lush, creamy, and silky mouthfeel texture.

Food Pairing:

  • Small Plates: Green Apple, Brie, and Ham Sandwiches; Chicken Empanadas; Shrimp Ceviche; Baked Oysters; Samosas; Shakarkandi ki Chaat; Mushroom Tartlets; Crispy Cauliflower Fritters.
  • Greens / Soups: Arugula & Citrus Salad; Beetroot and Feta Cheese Salad; Duck and Orange Salad; Salmon, Green Apple, and Pomegranate Salad; Seafood Chowder; Black-Eyed Pea Soup with Chipotle and Cilantro
  • Big Plates: Pan Seared Duck with Lavender Honey served with Roasted Beetroot and Potatoes; Smoked Turkey Sandwiches served with Carrots and Jicama Salad; Bhuna Gosht Kathi Rolls; Kudampuli Fish Curry with Steamed Rice; Linguine with Shrimp Scampi; Paella; Honey Barbecued Pulled Pork Burgers with Chips; Slow Roasted Crispy Pork Belly served with Sweet Corn Fritters and Green Salad; Chicken Mole served with Lime Cilantro Rice and Warm Tortillas; Cheese Soufflé served with Bacon Arugula Salad; Goat Cheese and Roasted Corn Quesadillas; Roasted Cauliflower Steaks with Chimichurri Sauce served with Black Bean and Quinoa Salad; Cauliflower and Cheese Quesadillas served with Salsa and Red Cabbage Slaw; Spicy Black Bean Tacos; Oyster Mushroom Stir Fry served with Rice or Noodles; Vegetarian Biryani served with Raita and Mirchi ka Salaan; Gobi Paratha served with Raita; Methi Mushroom Malai served with Tandoori Roti.
  • Desserts: Strawberry and Rose Pavlova; Honey Blueberry Cobbler; Pista Burfi; Walnut Pie; Carrot Cake.
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