Ahumado Seco

This cocktail balances the bold flavor of mezcal with the brightness of hibiscus and ginger from La Condesa in Austin.

Ingredients:

• 1½ oz. mezcal

• ¾ oz. ginger liqueur

• 2 ½ oz. hibiscus agua fresca

• Tools: shaker, strainer

• Glass: rocks

• Garnish: orange peel and ginger zest

Instructions:

Shake ingredients with ice. Strain into an ice-filled glass; garnish.

Hibiscus Agua Fresca: In a saucepan, simmer 1 cup of dried hibiscus, 1 quart of water and 2 oz. (by weight) of peeled, chopped ginger, until reduced by ⅔. Cool, then fine strain, pressing solids to release juices. Add 4 oz. of simple syrup(1:1) and 4 oz. of lemon juice. Shake and refrigerate for up to 1 week.

Attribution:

Recipe: La Condesa, Austin

Origin: Imbebi Magazine

Photo: Jody Horton