Desert Rose Recipe

Combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir until sugar dissolves.

Add 2 tbsp dried hibiscus and lime zest. Bring to a gentle simmer for 3 minutes, then remove from heat. Let steep 20 minutes for color and flavor to develop.

Strain through a fine mesh into a clean container, pressing solids to extract liquid. Cool to room temperature, then refrigerate. Yields ~8 oz. Use 0.5 oz per cocktail.

Place 1 cinnamon stick into 3 oz Licor 43 in a small sealed jar. Let infuse at room temperature for 6–12 hours for a subtle cinnamon note (longer for stronger cinnamon).

Remove cinnamon stick before using. Store infused liqueur refrigerated up to 2 weeks.

Prepare glass

Run a lime wedge around the rim of a chilled coupe or rocks glass. Dip rim into a shallow plate with coarse salt mixed with a light dusting of ground cinnamon to coat. Set aside.

Add ice to a cocktail shaker.

Pour 1.5 oz Monte Alban Silver tequila, 0.5 oz Del Maguey Vida mezcal, 0.5 oz cinnamon-infused Licor 43, 0.5 oz hibiscus-lime syrup, 1 oz prickly pear purée, 0.5 oz pomegranate juice, 0.5 oz fresh lemon juice, and 1 dash Angostura bitters into the shaker.

Dry shake (without ice) for 8–10 seconds to integrate the prickly pear purée, then add ice and shake vigorously for 12–15 seconds until well chilled.

Double-strain the cocktail into the prepared chilled glass to remove ice shards and any fruit solids.

Garnish with a lime wheel floated on the surface and a dehydrated hibiscus flower or edible flower perched on the rim.

Serve immediately.