Recipe courtesy Courtenay Greenleaf, Tequila librarian at La Biblioteca in New York City
This deep-hued drink is “like our Tequila Manhattan,” Greenleaf says.
- 1½ ounces Riazul Añejo Tequila
- 1½ ounces hibiscus syrup (such as Toriani)
- 1½ ounces sweet vermouth
- ½ ounce lemon juice
- Lemon twist, for garnish
In a cocktail shaker, combine all ingredients with ice. Shake well, and strain into a rocks glass over fresh ice. Garnish with a lemon twist.