The Sofia Recipe

Combine 2 tbsp dried schisandra berries and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat and simmer 10 minutes to extract flavor and color.

Remove from heat and let steep 15 minutes. Strain through a fine mesh sieve, pressing gently to extract liquid; discard solids.

Return the strained liquid to the saucepan, add 1 cup sugar, and warm gently, stirring until sugar fully dissolves. Cool to room temperature, then refrigerate. Yield ~6 oz.

Bring 1 cup water to a gentle simmer. Remove from heat and add 0.5 cup dried hibiscus. Steep 8–10 minutes until deep ruby and fragrant.

Strain the infusion into a saucepan or bowl, discard solids. While still warm, stir in 0.5 cup sugar until dissolved. Add 1 tsp fresh lime zest and 1 tbsp fresh lime juice; stir and cool.

Chill before using. Taste and adjust with a little extra lime juice if you prefer brighter acidity. Yield ~4 oz.

Prepare glass

Chill a coupe or martini glass by filling with ice water while you mix the drink.

If using egg white for a silky texture: add 0.5 oz egg white, 2 oz blanco tequila, 1 oz blood orange juice, 0.5 oz fresh lime juice, 0.5 oz schisandra-berry syrup, 0.5 oz hibiscus-lime cordial, and 0.25 oz simple syrup into a cocktail shaker (no ice).

Dry shake vigorously for 15–20 seconds to emulsify the egg white and build foam.

Add 6 ice cubes to the shaker and shake again vigorously for 10–15 seconds to chill and dilute.

If not using egg white: combine the tequila, blood orange juice, lime juice, schisandra syrup, hibiscus-lime cordial, and simple syrup in the shaker with ice and shake hard 10–15 seconds.

Dump the ice water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a fine mesh strainer to remove ice shards and ensure a silky texture.

Garnish with a blood orange wheel on the rim, a pinch of dried hibiscus petals on the foam (or in the center of the drink), and an optional lime twist tucked on the rim.

Serve immediately.