Hibiscus Highball

March 29, 2026

Yield 1 cocktail

Ingredients
  • Tequila blanco: 60 ml
  • Hibiscus syrup: 22 ml
  • Fresh lime juice (fine strained): 15 ml
  • Hibiscus bitters: 3 dashes (~2.5–3 ml)
  • Chili tincture: 2–3 drops
  • Soda water: 90–120 ml
  • Coconut lime foam: 1 light layer (~10–15 ml dispensed)

Process
1. Build base
In a highball glass with ice, add:
  • tequila
  • hibiscus syrup
  • lime juice
  • hibiscus bitters
Stir briefly to combine.

2. Add soda
Top with soda water. Stir gently to integrate without losing carbonation.

3. Add chili tincture
Add 2–3 drops chili tincture.

4. Add foam
Top with a light layer of coconut lime foam.

5. Garnish
  • Express a lime peel over the drink and discard
  • Light pinch of crushed pink peppercorn on foam

Usage Notes
  • Drink through the foam for best experience
  • Foam integrates gradually as you drink
  • Chili should present as a gentle warming finish, not upfront heat

Flavor Profile
  • Nose: coconut, lime, light floral spice
  • Entry: soft, slightly creamy
  • Mid: bright hibiscus and citrus
  • Finish: structured bitterness with gentle chili warmth

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