1 oz Revel Blanco
1 oz fresh lime
.75 oz Chipotle Hibiscus Syrup**

Build in tin, shake with ice, double strain into double old fashioned glass over a large cube.

*Garnish: Lime peel

**Chipotle Hibiscus Syrup: Make a 1:1 Simple Syrup with Evaporated Sugar Cane then stir in a handful of dried hibiscus flowers and half that amount of dried chipotle peppers. Refrigerate overnight then strain out the flowers and peppers.

Cocktail recipe by: Zachariah Parks
Ice by: West Coast Ice Provisions
@westcoasticepro
www.westcoasticep.com