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