 | El Santo1 drink Manny Hinojosa |
| • | 2 oz. Tequila Cazadores Anejo |
| • | 1/2 oz. The Perfect Purée Chipotle Sour blend, thawed |
| • | 1 oz. The Perfect Purée Apricot Puree, thawed |
| • | Hibiscus Chiles Cocktail Salt & Meat Rub |
| • | 3/4 oz. fresh lime juice |
| • | 2 oz. Orange Fanta |
| For the Hibiscus Chiles Cocktail Salt & Meat Rub: | |
| • | 1 part dried hibiscus flower |
| • | 1 part dried guajillo chili |
| • | 1 part dried pasilla chili |
| • | 1 part granulated sugar |
| • | 1/2 part kosher salt |
| Method for the Hibiscus Chiles Cocktail Salt & Meat Rub: | |
| Grind first 3 ingredients into a powder with a coffee grinder. Combine all ingredients in a zip-lock bag. | |
| Method for the Cocktail: | |
| In a cocktail shaker, combine all ingredients with ice, shake well and serve over the rocks in a double old fashion glass with a hibiscus chiles salt rim. | |