Method

Rim Preparation

Pour tajín onto a small plate. Rub a lime wedge lightly along the rim of a chilled rocks or coupe glass, then dip the rim into the tajín to coat evenly. Set the glass aside.

House Hibiscus & Tamarind Shrub

Make hibiscus infusion

Combine dried hibiscus petals and 1 cup water in a small pot. Bring to a simmer, remove from heat, and steep 10 minutes until deep red and aromatic. Strain out petals through a fine mesh and discard solids.

Sweeten and blend

While the infusion is still warm, stir in granulated sugar until dissolved. Add tamarind paste and apple cider vinegar, whisking until smooth. Taste and adjust: it should be bright, tangy, slightly sweet and tart. If too tart, add a teaspoon of sugar; if too sweet, add a splash more vinegar.

Chill and store

Cool to room temperature, then refrigerate until cold. The shrub will keep in the refrigerator for up to 2 weeks. Yield is approximately 8 oz.

Cocktail Assembly

In a cocktail shaker, add the fresh mint leaves and the fresh lime juice. Gently muddle the mint with the lime to release oils—do not over-pulp; aim for fragrant bruising.

Add the reposado tequila, 1 oz hibiscus & tamarind shrub, and agave syrup to the shaker. Fill the shaker with ice and shake vigorously for 10–12 seconds until well-chilled.

Double-strain the shaken mixture (using a Hawthorne strainer and a fine mesh strainer) into the prepared tajín-rimmed glass over fresh ice (or serve up in the chilled glass without ice, per preference).

Top the cocktail with 2 oz mint-lime soda to add effervescence and a bright lime note. Gently stir once with a bar spoon to integrate.

Garnish with a lime wheel on the rim and a small sprig of mint slapped between your palms to release aroma, then insert into the drink. Serve immediately.

Red Card North America & Caribbean Recipe