
From Imbibe Magazine·View original →
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.