Strawberry Hibiscus Kombucha Margarita with Salty Vanilla Bean Sugar

5 minutes 1 marg
Happy Cinco de Mayo! It's a great excuse to make margaritas, especially since it falls on a Friday this year. Recipe development and photo by our friend @spicesinmydna. Enjoy!


  • For the MARGARITAS:
  • 1½ ounces tequila
  • ½ ounce Grand Marnier
  • 1 ounce freshly squeezed lime juice
  • 1 ounce strawberry hibiscus simple syrup
  • 2-3 ounces Strawberry Hibiscus Clearly Kombucha
  • crushed ice
  • sliced strawberries for garnish
  • lime wedges for garnish
  • For the SIMPLE SYRUP:
  • 1 cup water
  • 1 cup sugar
  • ¼ cup dried hibiscus flowers
  • 1 cup sliced strawberries
  • 2 tablespoons coarse margarita salt
  • 1 tablespoon sugar
  • seeds from 1 vanilla bean


  1. Begin by making the simple syrup. Bring the water to a boil in a medium saucepan. Once boiling, add the sugar and hibiscus flowers and continue to boil for about 30 seconds, stirring until sugar is dissolved. Set aside to cool.
  2. Once syrup has cooled, strain or remove flowers and discard. Add the syrup to a blender with the sliced strawberries and purée until smooth.
  3. To make the salty sugar, stir together the sugar, salt, and vanilla bean seeds. I like to massage the mixture using my fingers, to really make sure the vanilla bean seeds are infused and combined thoroughly.
  4. To make the cocktail, moisten the edge of your glass with a lime wedge and rim in the salty sugar. Fill with crushed ice. Add ice to a cocktail shaker. Add the tequila, Grand Marnier, lime juice, and strawberry hibiscus simple syrup. Shake for 30 seconds and then pour into glass. Top with 2-3 ounces of the kombucha and stir. Garnish with a lime wedge, extra sliced strawberries, and hibiscus flowers!