- 1 oz MI Campo Reposado tequila
- 0.5 oz Sombra mezcal
- 0.75 oz Cynar
- 0.25 oz Giffard Creme de Violetta
- 0.5 oz lemon juice
- 0.75 oz 1:3 hibiscus syrup
- 1 egg white
- 2 ml Token Ritchie Cherry Bitters
-Combine all ingredients in a shaker tin with ice, shake well.
-Strain drink back into a second shaker tin and discard ice.
-Shake cocktail once more without ice to fluff the egg white, then pour the mixture into a Collins glass with ice.
-Garnish with expressed lime zest first, then add a few drops of bitters on top.