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Ginger-Jamaica (Hibiscus Flower) Margarita
Recipe by Chef Tom Fraker

Ginger-Jamaica (Hibiscus Flower) Margarita

For the Jamaica Concentrate:
2 1/2 cups Water
1(1.7 oz.) package Melissa’s Jamaica (Dried Hibiscus Flowers), divided use
2 slices Melissa’s Fresh Ginger
1/3 cup Melissa’s Organic Blue Agave Syrup

1/8 cup Fine Sugar

6 oz. Gold or Silver Blue Agave Tequila
4 ripe Limes
4 oz. Triple Sec Liqueur
1/2 cup Jamaica Concentrate

2 Limes, cut into wedges


To make the concentrate, pour the water into a sauce pot and bring it to a boil. Remove 1/8 cup of the Jamaica and set aside. Add the rest of the Jamaica, ginger and agave to the water and boil for 5 minutes. Remove from the heat, cover and let it steep for 30 minutes. Strain and place in the refrigerator to chill.

Place the 1/8 cup of Jamaica into a spice grinder and pulse until coarsely ground. Place it into a bowl, add the 1/8 cup of sugar and mix until well combined.

In a large pitcher, combine the tequila, juice from the 4 limes, triple sec and 1/2 cup of the Jamaica concentrate. Place the pitcher in the refrigerator for 20 minutes.

Rub the rim of 4 glasses with the lime wedges and then press the glass rims into the Jamaica sugar to coat. Set aside.

To make the margaritas, place some ice into a cocktail shaker and fill it 2/3 of the way full with the tequila mixture. Top with the cap and shake vigorously for a slow count to 10. Pour the margarita into the glasses and repeat until they are all full.

Makes 4 cocktails.

Note: Any extra Jamaica Concentrate can be refrigerated for 2 or 3 days.