Sahara

Blanco Tequila, Rice Milk, Cantaloupe Cordial, Hibiscus Syrup, Peanuts, Cinnamon

Bartender Juyoung Kang of Doberman Drawing Room | Las Vegas, NV

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Adapted by StarChefs  |  April 2026  |  Photo: Will Blunt

INGREDIENTS

Cantaloupe Cordial:
300 grams cantaloupe juice
250 grams granulated sugar
10 gram citric acid

Hibiscus Syrup:
40 grams dried hibiscus flowers
100 grams granulated sugar
10 grams citric acid

To Assemble and Serve:
Yield: 1 cocktail
1½ fluid ounces blanco tequila
1½ fluid ounces rice milk
½ teaspoon chopped peanuts 
Grated cinnamon

METHOD

For the Cantaloupe Cordial:
In a nonreactive container, combine all ingredients until sugar is fully dissolved. Bottle and refrigerate.

For the Hibiscus Syrup:
Place hibiscus flowers in a nonreactive container and set aside. Bring a large stock pot of water to a boil. Once boiling, pour 1 liter over hibiscus flowers. Cover and let steep 20 minutes. Strain and transfer to a nonreactive container. Stir in remaining ingredients until sugar is fully dissolved. Let cool. Bottle and refrigerate.

To Assemble and Serve:
In a mixing tin, combine tequila, rice milk, 1 ounce Cantaloupe Cordial, and ½ ounce Hibiscus Syrup. Add ice and shake until chilled. Strain into Collins glass with ice. Garnish with peanuts and cinnamon.

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