Roughly translating to “dry smoke,” this cocktail balances the bold flavor of mezcal with the brightness of hibiscus and ginger.
1½ oz. mezcal
¾ oz. ginger liqueur
2 ½ oz. hibiscus agua fresca
Tools: shaker, strainer
Garnish: orange peel and ginger zest
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.
La Condesa, Austin