Welcome to a special two-week encore of “Tip Your Bartender,” a social media initiative from PUNCH connecting our readers with bar teams across the country via Instagram. Back by popular demand, we’re bringing a new group of drink-makers from across the country to revisit the classics—from the Tequila Sunrise to the Piña Colada.
Between June 15th and June 26th, for every dollar tipped to bar teams, the Bacardi family of brands has generously committed to matching it with an equal gift to our charitable partner, Restaurant Workers’ Community Foundation.
Send a tip to the Ghost Donkey bar staff via Venmo by searching @maxime-belfand.
Maxime Belfand and Ignacio Jimenez, Ghost Donkey | New York, New York
At Ghost Donkey, a Mexican-inspired bar in lower Manhattan, head bartender Ignacio “Nacho” Jimenez offers a play on the oft-maligned Tequila Sunrise. His version, built on a split base of tequila and mezcal, is lengthened with bitter orange juice and topped with spicy hibiscus-habanero syrup in place of the more traditional grenadine.
¾ ounce Patrón Silver
¾ ounce Ilegal Mezcal Joven
6 ounces bitter orange juice
3/4 ounce hibiscus-habanero syrup (see Editors’ Note)
Garnish: dehydrated lemon wheel
Combine the tequila, mezcal and bitter orange juice in a Collins glass over ice. Carefully pour the hibiscus-habanero syrup over the top, to float. Garnish with a dehydrated lemon wheel.
60g dried hibiscus flowers
50g habanero pepper, sliced
1 vanilla bean
5 orange peels
Combine the sugar and water in a saucepan set over medium high heat. Add hibiscus flowers, habanero, vanilla bean and orange peels. Bring the mixture to a boil, then allow it to cool before straining.
Order ingredients for this cocktail for delivery via Drizly.