Preparation

1. Rim your cocktail glass with lime juice and dip it in Tajin to coat the rim. Set aside.
2. In a cocktail shaker, combine the Sotol, Ancho Reyes, syrup, hibiscus infusion, and freshly squeezed lime juice.
3. Add ice cubes to the shaker and shake vigorously for about 15-20 seconds until well chilled.
4. Strain the mixture into the prepared cocktail glass filled with ice cubes.
5. Garnish with dry hibiscus flowers on top of the cocktail.