Mezcal Sun-Risa from Ghost Donkey

Name: Mezcal Sun-Risa from Ghost Donkey
Yield: 10
Cuisine: American

RECIPE: Ignacio “Nacho” Jimenez for Ghost Donkey, New York City
(Note: This bar has permanently closed.)

Photo: Lara Ferroni

February 20, 2018

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

Ingredients

3/4 oz. blanco tequila
3/4 oz. mezcal
3/4 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 (or fresh)

Preparation

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.
Hibiscus-Habanero SyrupIn 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.