Courtesy of Courtney Bissonnette

2 ounces hibiscus-infused tequila*

1 ounce triple sec

1 ounce lime

1 ounce ginger syrup**

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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)

3 cloves

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.