Scarlett Trixie Izabel Recipe

Combine 0.5 cups water and dried hibiscus in a small saucepan and bring to a gentle simmer over medium heat. Simmer for 4 minutes to extract color and flavor.

Remove from heat, cover and steep 6–8 minutes. Strain out hibiscus solids (reserve liquid) and return liquid to the pan.

Stir in 2 tablespoons honey until fully dissolved. Cool to room temperature. This yields about 3–4 oz syrup. Refrigerate if not using immediately.

Make honey-infused lemon juice: juice one small lemon (about 0.5 oz) and stir with a scant 1/2 teaspoon of the cooled honey-hibiscus syrup to lightly sweeten and infuse. Chill if needed.

Prepare passionfruit pulp and blueberry purée: if using whole passionfruit, scoop pulp and strain out large seeds if desired. For blueberry purée, blitz 2 tablespoons fresh or thawed blueberries in a blender and strain for a smooth 0.5 oz.

Spread 1 teaspoon Tajin on a small plate. Wet the rim of a chilled coupe or rocks glass with a lime wedge and dip into Tajin to coat. Set aside.

Fill the glass with crushed ice (about 1 cup) if serving on the rocks, or leave chilled and dry if serving straight up with sorbet float.

In a shaker, combine: 1.5 oz Añejo tequila, 0.5 oz Añejo rum, 0.5 oz blueberry cachaça, 0.75 oz fresh lime juice, 0.5 oz honey-infused lemon juice, 1 oz passionfruit pulp, 0.5 oz blueberry purée and 0.5–0.75 oz honey-hibiscus syrup (use 0.5 oz for less sweet, 0.75 oz for more pronounced honey-hibiscus flavor).

Add a large handful of ice, secure the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain the cocktail into the prepared glass (over crushed ice if using) to remove pulp and berry solids.

Spoon or float 2 small scoops of coconut sorbet gently on top of the cocktail so it sits as a chilled float.

Garnish with a lime wheel set on the rim and an edible hibiscus or flower if available. Optionally dust a tiny pinch of Tajin over the sorbet for a savory-kissed finish.

Serve immediately with a short spoon or straw so the drinker can stir creaminess of the sorbet into the cocktail.