Shifting from its ubiquitous role in the classic agua fresca to the cocktail glass, hibiscus (or jamaica in Spanish) is a popular ingredient in Mexico City cocktail bars. With a spiced hibiscus syrup, earthy mezcal, fresh lime and a pinch of cardamom, this simple combo is the best-selling drink at Licoreria Limantour.
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
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.
José Luis León Martinez, Licoreria Limantour, Mexico City
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