[Recipe] Bandida by Jake Erder of Honky Tonks Tavern (Hong Kong)

This refreshing take on a Paloma by Jake Erder of Honky Tonks Tavern in Hong Kong uses both tequila and mezcal as the base. The Bandida shines with the addition of hibiscus syrup and orange liqueur, creating a refreshing but layered citrus-forward flavor with floral tartness and subtle smoke.

Ingredients:

25 ml Tequila Blanco

25 ml Mezcal

10 ml Unico Zelo Mando

20 ml Lime Juice

10 ml Hibiscus Syrup*

80 ml Grapefruit Soda

Half Rim of Citric Salt Or Tajin (garnish)

*Make the Hibiscus Syrup:

25g Hibiscus

500ml Water

Sugar (equal parts liquid to sugar)

Boil the water then take off heat and add the Hibiscus. Let sit for 10 minutes then strain. Measure the liquid and add equal parts sugar, and mix till combined.

Method:

Build the cocktail in a highball glass. First rim the edge with citric salt or tajin, then add the ingredients. Stir and add ice, stirring again to mix it up.