Mezcal Sun-Risa from Ghost Donkey

• 3/4 ozblanco tequila
• 3/4 ozmezcal
• 3/4 ozhibiscus-habanero syrup
• 6 ozSeville orange juice (or substitute 4 oz. fresh orange juice and 2 oz. fresh lime juice)

Preparation

1. 1.

   Combine the tequila, mezcal and juice in a Collins glass, then fill the glass with crushed ice. Drizzle the syrup over the top of the ice to create an ombré effect. Garnish. Hibiscus-Habanero SyrupIn a saucepan, combine 60 grams of dried hibiscus flowers; 35 grams of seeded, chopped habanero; 1 vanilla bean, split and scraped; the zest from 1 orange; and 400 grams each of sugar and water. Heat to a boil, allow to cool, then strain out the solids through cheesecloth and refrigerate the finished syrup; use within 2 weeks.