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Recipe developed with my friend, Michael Cecconi, the @themobilemixologist.
1 ½ ounces Hibiscus-Infused Blanco Tequila (see below)½ ounce St. Germain ½ ounce Ancho Reyes Chili Verde Liqueur ¾ ounce fresh lime juice Tajin Lime wheel (garnish)
Prepare the glass: Using a cut lime, run it around the rim of a rocks glass. Place some of the tajin on a small plate. Dip the rim of the glass in tajin to coat lightly.
Combine the tequila, St. Germain, Ancho Reyes Chili Verde Liqueur and lime juice in a cocktail shaker. When ready, add plenty of ice and shake for 5 seconds. Place a block of ice in the tajin-rimmed rocks glass. Strain into the glass. Garnish with the lime wheel.
Hibiscus-Infused Tequila 1/2 ounce hibiscus flowers 1 cup blanco tequila
Place the hibiscus and tequila in a glass jar, shake periodically, and let sit for 24 hours. Strain.
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