I have a soft spot in my heart for a Tequila Sunrise. Most probably consider it a lowbrow cocktail, bffs with the jack + coke or a vodka redbull. My dad used to drink these when I was growing up—often in place of a bloody mary but sometimes even brought out during cocktail hour—so my tequila sunrises come with a side of nostalgia.

And while I still love the original (tequila, OJ and grenadine), this version is just a little more elevated. Thanks dad, for introducing me to classic, cheesy and complex cocktails alike!

Hibiscus Tequila Sunset

• 1 oz mezcal
• 1 oz tequila
• .5 oz lime juice
• .5 oz fresh orange juice
• .25 oz hibiscus syrup (recipe follows)
• 2 slices jalapeno, including seeds

Assembly
Muddle jalapeno in a shaker. Add all other ingredients except hibiscus syrup and ice. Shake until very cold, about 20 seconds. Strain into a highball glass filled with ice. Hold an inverted (upside down) spoon over the glass and carefully pour hibiscus syrup over spoon. Garnish with a straw and fresh mint!

Hibiscus Syrup
Combine 1 c. sugar, 1 c. water and 1/4 c. dried hibiscus leaves (you can find these in the bulk section at specialty markets and Whole Foods) in a saucepan over low heat until sugar is dissolved. Remove from heat and allow to steep for at least 1 hour. Strain and store in fridge.

Love hibiscus? Try this perfect-for-fall Cinnamon Hibiscus Spritz! Or whip up this other Tequila Sunrise variation, the Satsuma Sunrise.