Dry Smoked

Trying this cocktail balances the bold flavor of mezcal with the brightness of hibiscus and ginger that came from The Countess, 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 FRESH WATER: 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: The Countess , Austin

Origin: Imbibe Magazine

Photo: Jody Horton

Luchi Campugan