Double Trouble Recipe
Centinela Blanco Tequila, Santo Gusano Espadín Mezcal, Hibiscus, Agave, Lime, Chile Tincture
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Ingredients
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Liquors
Flavorings
Garnish
Method
Preparation of Hibiscus Syrup
Infuse Hibiscus
In a small saucepan, bring 1 cup of water to a boil. Add the dried hibiscus flowers and simmer for about 10 minutes until the water is deeply colored and fragrant.
Strain and Sweeten
Strain the hibiscus infusion through a fine sieve into a bowl, discarding the solids. Add 1/2 cup of sugar to the hot infusion and stir until dissolved. Allow to cool and store in the fridge until ready to use.
Mixing the Cocktail
Combine Ingredients
In a cocktail shaker, combine the Centinela Blanco Tequila, Santo Gusano Espadín Mezcal, prepared hibiscus syrup, agave syrup, fresh lime juice, and chile tincture.
Shake
Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.
Strain and Serve
Strain the mixture into a chilled cocktail glass or a rocks glass filled with ice.
Garnishing
Garnish
Garnish with a lime wheel and a dried hibiscus flower for an elegant touch.