El Jefe

A smoky, spiced margarita twist: reposado tequila and a little mezcal shaken with lime, orange, hibiscus syrup and cinnamon syrup, served in a glass rimmed with hibiscus sea salt. Made for sipping by the pool.

Total time: 10 min
Serving: 1

Naturally sweet twist
Smoky & spiced

Blue frozen margarita in a salt-rimmed glass with a lime wheel and mint sprig, on a wooden bar with a dark background — Sour meets Sweet Magic

Ingredients

Showing the cocktail. Switch to Mocktail for the alcohol-free version.

For the rim

dried hibiscus flowers
coarse sea salt
lime wedge

Cocktail

1½ oz (44 ml) reposado tequila
½ oz (15 ml) mezcal
¾ oz (22 ml) fresh lime juice
½ oz (15 ml) fresh orange juice
½ oz (15 ml) hibiscus syrup
½ oz (15 ml) cinnamon syrup
ice
freshly grated cinnamon, to garnish
2–3 Richberry halves

How to Make It

Make the hibiscus salt
Grind the dried hibiscus flowers in a food processor or spice grinder, then mix with an equal amount of coarse sea salt on a small plate.
Rim the glass
Run the lime wedge around the rim of your glass and dip it into the hibiscus salt.
Shake and strain
Shake the tequila, mezcal, lime juice, orange juice, hibiscus syrup and cinnamon syrup with ice. Strain over fresh ice into the rimmed glass and grate a little cinnamon on top.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.