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Strawberry Hibiscus Kombucha Margaritas with Salty Vanilla Bean Sugar

These margaritas are infused with strawberries and a beautiful floral essence from hibiscus flowers! Topped with kombucha and rimmed in vanilla salty sugar!

Course Drinks
Prep Time 15 minutes
Servings 1 margarita, is easily multiplied
Author Molly | Spices in My DNA


For the margaritas

  • 1 1/2 ounces tequila
  • 1/2 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
  • 1/4 cup dried hibiscus flowers
  • 1 cup sliced strawberries

For the vanilla bean salty sugar

  • 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!