Courtesy of The Factory Kitchen’s Assistant General Manager, Andrew Grivas
- 2 oz. Hibiscus Infused El Jimador Reposado
- 1 oz. Lime Juice
- 1/2 oz. Combier
- 1/2 oz. Agave
- splash of Amaro Cio Ciaro
Preparation: Infusing alcohols is actually much easier than people think. For this cocktail, add 1 tablespoon of dried hibiscus (sold at any specialty foods store or farmer’s market) to 4 oz. of tequila. Like a tea, let this steep for approximately one hour. Keep in mind this process can be done using any flower with any alcohol. Combine all ingredients listed above together, shake and strain. Pour into rocks glass over ice. Leave the Amaro Cio Ciaro for the end to float on top of the drink. Garnish with lime peel.
Tasting Notes: Bright and floral with strong notes of chocolate.