Cenote Crimson
A deeply floral and smoky tribute to Mexican botanicals, blending hibiscus-steeped tequila with a vibrant kick of chili and lime.
mostly unattended — the clock does the work
Reverse-engineered from El Altar de Agave · Mexico City
Ingredients
for 2 servings
- 50 gdried hibiscus flowers
- 250 mlwater
- 100 mltequila blanco
- 30 mlfresh lime juice
- 15 mlagave nectar
- 1 pinchtajin seasoning
- 1 pinchchili-infused salt
- 0.5 tspsmoked chili powder
- 1lime wheel — thinly sliced
Equipment
checked against your kitchen
- ✓stovetop
What cooks learned
Only 5 cooks have logged this one in Cook Mode so far — not enough to say anything about where it goes wrong.
Method
- 1
Simmer the dried hibiscus flowers in water over medium heat until the liquid reduces by half and turns a deep crimson.
15 min · 10 min attention⏱ deep red color and fragrant aroma · 15 minDone when: deep red color and fragrant aroma
→ hibiscus infusion
- 2
Remove from heat and allow the hibiscus infusion to cool completely.
20 min · 1 min attention - 3
Combine the cooled hibiscus infusion with the tequila blanco in a large vessel.
1 min→ infused tequila base
- 4
Add lime juice, agave nectar, and smoked chili powder to the infused tequila base.
1 min - 5
Shake all ingredients vigorously with ice until well-chilled.
2 min - 6
Strain into glasses and garnish with a lime wheel and a pinch of tajin seasoning.
1 min