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recipe c Ahumado-Seco

Photo by Jody Horton

Ahumado Seco

Roughly translating to “dry smoke,” this cocktail from Austin’s La Condesa balances the potency of mezcal with the brightness of hibiscus and ginger.

 

1 1/2 oz. mezcal
3/4 oz. ginger liqueur
2 1/2 oz. hibiscus agua fresca
Tools: shaker, strainer
Glass: rocks
Garnish: orange peel and ginger zest

 

Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish.

 

For the Hibiscus Agua Fresca: In a large saucepan over medium heat, simmer together 1 cup of dried hibiscus, 1 quart of water and 2 oz. (by weight) of peeled, chopped ginger, until reduced by 2/3. Let cool, then strain through a fine strainer, pressing solids to release any remaining juices. Add 4 oz. of simple syrup (1:1) and 4 oz. of fresh lemon juice and keep refrigerated for up to 1 week.

 

La Condesa, Austin


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