Mezcal Sun-Risa

Ignacio “Nacho” Jimenez, Ghost Donkey | 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.


Serving: 1

  • 3/4 ounce tequila, preferably Cabeza
  • 3/4 ounce mezcal, preferably Montelobos
  • 4 ounces orange juice
  • 2 ounces bitter orange juice
  • 3/4 ounce hibiscus-habanero syrup (see Editor's Note)

Garnish: dehydrated bitter orange wheel

  1. Combine the tequila, mezcal and bitter orange juice in a Collins glass over ice.
  2. Carefully pour the hibiscus-habanero syrup over the top, to float.
  3. Garnish with a dehydrated lemon wheel.
Editor's Note

Hibiscus-Habanero Syrup:
400g sugar
400g water
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.