February 17, 2023

Ask A Mixologist: Clayton Thornber’s Foxey Lady

Recipe: Clayton Thornber

Clayton Thornber of Wind Cries Mary in Victoria shares the bar’s Foxey Lady cocktail recipe.

Q: I had an amazing smoky-flavored cocktail at Wind Cries Mary last fall. I’d love to make it at home. Could you share the recipe? — Nicole, Victoria

A: Wind Cries Mary general manager Clayton Thornber created the Foxey Lady a few years ago and says the popular drink, a concoction of tequila, mezcal, lime, egg white and hibiscus syrup, is perfect for fall. “It’s a smoky, savory, citrusy cocktail with a sour cherry note,” says Clayton. “The smoke and cherry is a cool-weather flavor combination that reminds you that summer has just ended and that the cold, dark months are yet to come.”

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Hibiscus Syrup (batch)

  • 500 g water
  • 500 g sugar
  • 1⁄2 cup dried hibiscus petals


  • 1 oz. blanco tequila
  • 1 oz. mezcal
  • 3⁄4 oz. Hibiscus Syrup (see above)
  • 3⁄4 oz. fresh lime juice
  • 1 egg white
  • Dried hibiscus petals, for garnish


Yield: Makes one cocktail

Make Hibiscus Syrup

  1. Boil sugar and water together and cool to make simple syrup. Then, soak dried hibiscus petals in syrup for 12 hours. Remove petals and store in airtight container for up to one month.

Make Cocktail

  1. Put all ingredients in shaker and fill to top with ice. Shake until well-chilled, discard ice and shake again without ice.
  2. Strain into chilled cocktail glass and garnish with dried hibiscus petals.