Limantour’s Jamaica Cocktail

Recipe: José Luis León Martinez , Licoreria Limantour , Mexico City

Photo: Dylan + Jeni

July 12, 2017

Hibiscus steals the show in this mezcal cocktail from Mexico City.

Shifting the ubiquity of jamaica (hibiscus) from the classic agua fresca to the cocktail glass, this best seller from Licoreria Limantour combines a spiced hibiscus syrup with mezcal, lime juice, and a pinch of cardamom for a vibrant and summery mix.

Ingredients

2 oz. mezcal espadín
2 oz. hibiscus syrup
1 oz. fresh lime juice
Cardamom, to taste

Tools:shaker, strainer
Glass:clay mug or tumblr
Garnish:orange wedge, mint sprig

Preparation

Prepare the clay mug or tumbler by rimming the edge with salt (Limantour uses worm salt, or sal de gusano, which can be bought online or at some Mexican markets). Set aside. Combine the mezcal, hibiscus and lime in a shaker with ice. Add a pinch of cardamom and shake until chilled. Strain into the prepared mug and garnish.

Hibiscus Syrup: In a saucepan, combine 125 grams of hibiscus with 2 cups of water and 2½ cups of sugar. Bring to a boil. Reduce the heat and add 10 grams cardamom and 5 grams cloves. Let cool and strain out solids. Keep in the refrigerator for up to a month.