Scarlett Izabel Recipe

Prepare infusion

Sterilize a clean 750 ml (or larger) glass jar by rinsing with hot water. Add 500 ml of blanco tequila to the jar and then add 25 g dried hibiscus petals. Stir gently to submerge the petals.

Steep

Seal the jar and let the tequila steep at room temperature away from direct sunlight for 24 hours. Check color and taste at 12 hours; the tequila should become a bright ruby to deep magenta and show a floral-tart hibiscus note. If you want a stronger flavor/color, steep up to 48 hours total, tasting every 12 hours to avoid over-bitter extraction.

Strain & store

When desired flavor is reached, strain the tequila through a fine-mesh sieve lined with a coffee filter or cheesecloth into a clean bottle to remove all solids. Discard used hibiscus. Label and refrigerate or store in a cool, dark place. Yield: about 500 ml hibiscus-infused tequila.

Make honey syrup

If you don't have honey syrup ready: combine equal parts honey and hot water (for this recipe use 20 ml honey + 20 ml hot water to make extra). Stir until honey dissolves fully and cool to room temperature.

Rim the glass

On a small plate, mix 2 tsp Tajín with 1 tsp fine sea salt. Run a lemon wedge around the rim of a rocks or coupe glass, then dip the rim into the Tajín-salt mixture to coat evenly. Set glass aside.

Shake the cocktail

In a cocktail shaker, add 60 ml hibiscus-infused tequila, 25 ml fresh lemon juice, 20 ml honey syrup, and 10 ml orange liqueur (optional). Add a handful of ice (approximately 6 pieces). Secure the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain & serve

Double-strain the cocktail into the prepared rimmed glass over fresh ice (or serve neat in a chilled coupe if preferred).

Garnish the cocktail with a thin lemon wheel perched on the rim or a single rehydrated hibiscus petal floated on the surface. Optionally, rub the lemon wedge lightly along the rim one more time for extra aroma and serve immediately.