Add 2 oz mala vida blanco tequila, 1 oz fresh blood orange juice, 1 oz fresh grapefruit juice, 0.5 oz hibiscus syrup, and 0.5 oz fresh lime juice into a cocktail shaker.

Add the umami touch

Measure 0.25 tsp tamari and add to the shaker. If you prefer a slightly sweeter sip, add 0.25 oz simple syrup. The tamari should be blended well with the citrus and hibiscus to produce a balanced savory note.

Dry shake then wet shake

Dry shake (no ice) vigorously for 8–10 seconds to help emulsify the tamari with the juices. Then add ice to the shaker and shake hard for 12–15 seconds until well chilled.

Finish & Garnish

Prepare glass

Fill a highball or Collins glass with large ice cubes (or crushed ice if you prefer a lighter dilution).

Strain and top

Double-strain the shaken mixture into the prepared glass to remove ice shards and any tamari particulates. Top with 2 oz club soda or grapefruit soda for extra brightness and effervescence. Stir gently once to integrate.

Garnish

Garnish with a blood orange wheel or a grapefruit twist on the rim. Optional: float a single dried hibiscus flower on top for color and aroma.

Serve immediately and provide a small spoon or straw so the drinker can stir occasionally to keep the tamari evenly distributed.