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Margaritas & Drinks: Hibiscus Margaritas With Ginger And cloves – Jane Michael Ekanem
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Margaritas & Drinks: Hibiscus Margaritas With Ginger And cloves


Over the past week I have had the strongest craving for the ultimate Zobo drink; we all know that refreshing drink that manages to turn red the mouth and tongue of even the most proper of ladies. I think a lot of us grew up drinking Zobo, and since it was said to be healthy, well all the better. The traditional Zobo drink is made simply, ginger for a little tang, pineapple for flavor and sugar to taste; but with with my craving for a little more zest to my drink, I found a recipe over at Feasting at Home worth sharing.  Oh by the way, Zobo is really called Hibiscus sabdariffa, a specie of the hibiscus plant; who knew?




  • 4 ounces good quality tequila
  • 1 ounce triple sec ( or orange liqueur)
  • 1 ounce fresh lime juice- more to taste
  • lime slices- garnish
  • one batch Hibiscus Ginger Syrup

Hibiscus Ginger Syrup

  • 1 cup water
  • ¼ cup honey
  • 2-3 tablespoons hibiscus flowers ( or sub hibiscus 3 tea bags)
  • 5-6 disks thinly sliced ginger ( peels OK)
  • 6 whole cloves ( optional, but tasty- sub a cinnamon stick or 2 star anise)


Make Hibiscus Ginger Syrup by placing all ingredients in a small pot on the stove. Simmer gently for 5 minutes, let cool. ( you could let this rest overnight for more intensity) Strain.

Fill a shaker halfway with ice. Add tequila, triple sec, lime juice, and the Hibiscus Ginger Syrup.

Shake well. Strain into two ice filled glasses.

Notes: to make a sugar rimmed glass, rub the lip of glass with lime wedge, dip glass in sugar.





Photocredit: Feasting at Home