Mezcal Sun-Risa from Ghost Donkey

Hibiscus helps cut through the heat of habanero pepper in this twist on the Tequila Sunrise.

¾ oz. blanco tequila
¾ oz. mezcal
¾ oz. hibiscus-habanero syrup
6 oz. Seville orange juice (or substitute 4 oz. fresh orange juice and 2 oz. fresh lime juice)
Glass: Collins
Garnish: dehydrated orange wheel

Combine the tequila, mezcal and juice in a Collins glass, then fill the glass with crushed ice. Drizzle the syrup over the top of the ice to create an ombré effect. Garnish with a dehydrated wheel of blood orange or other citrus.

Hibiscus-habanero syrup: In a saucepan, combine 60 grams of dried hibiscus flowers; 35 grams of seeded, chopped habanero; 1 vanilla bean, split and scraped; the zest from 1 orange; and 400 grams each of sugar and water. Heat to a boil, allow to cool, then strain out the solids through cheesecloth and refrigerate the finished syrup; use within 2 weeks.

Nacho Jimenez, Ghost Donkey, New York City

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