Mezcal Sun-risa Recipe
codigo blanco, montelobos mezcal, bitter orange, habanero, hibiscus
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish & Build
Method
Cocktail
Combine spirits and modifiers
In a cocktail shaker, add 1 oz Codigo Blanco tequila, 1 oz Montelobos mezcal, 0.5 oz bitter orange liqueur, 0.75 oz fresh lime juice, 0.5 oz hibiscus syrup, 3 drops habanero tincture (adjust to heat preference), and 1 dash aromatic bitters.
Dry shake then shake with ice
Dry shake (no ice) for 8–10 seconds to emulsify the hibiscus syrup and spicy oil. Add ice to the shaker and shake vigorously for 10–12 seconds until well-chilled.
Strain
Double-strain the mixture into a highball/tradicional glass filled with a single large ice cube or 4–5 large cubes to remove small ice shards and any solids.
Garnish & Build
Finish with aromatics and garnish
Float a thin slice of habanero on the top (optional for visual heat) and place a dehydrated hibiscus flower or a pinch of dried hibiscus petals on the surface. For extra aroma, express a lime peel over the drink and discard or tuck it into the glass.
Serve
Serve immediately with a stirring straw. Advise guests the drink carries gentle smokiness from the mezcal, citrus from tequila and bitter orange, floral-hibiscus sweetness, and a controlled habanero heat.