Courtesy of Courtney Bissonnette
2 ounces hibiscus-infused tequila*
1 ounce triple sec
1 ounce lime
1 ounce ginger syrup**
Shake, serve on the rocks with a salt rim.
* For hibiscus-infused tequila, add ¼ cup dried hibiscus tea to 750ml silver tequila. Let steep three hours, strain.
** Ginger syrup:
2 quarts simple syrup (50/50 sugar to water)
1 tablespoon fennel seed
1 tablespoon coriander
¼ cup molasses
3 star anise
1/8 cup chopped fresh ginger
Bring to a boil. Steep 30 minutes. Strain and cool.