Joanne Weir Follow @ChefJoanneWeir

Hot Lips Cocktail

Hot Lips Cocktail

Recipe developed with my friend, Michael Cecconi, the @themobilemixologist.

Serves 1


1 ½ ounces Hibiscus-Infused Blanco Tequila (see below)
½ ounce St. Germain
½ ounce Ancho Reyes Chili Verde Liqueur
¾ ounce fresh lime juice
Lime wheel (garnish)



Prepare the glass: Using a cut lime, run it around the rim of a rocks glass. Place some of the tajin on a small plate. Dip the rim of the glass in tajin to coat lightly.

Combine the tequila, St. Germain, Ancho Reyes Chili Verde Liqueur and lime juice in a cocktail shaker.  When ready, add plenty of ice and shake for 5 seconds.  Place a block of ice in the tajin-rimmed rocks glass. Strain into the glass. Garnish with the lime wheel.


Hibiscus-Infused Tequila
1/2 ounce hibiscus flowers
1 cup blanco tequila

Place the hibiscus and tequila in a glass jar, shake periodically, and let sit for 24 hours. Strain.