Ahumado Seco

RECIPE: La Condesa, Austin

Photo: Jody Horton

February 13, 2013

The potency of mezcal with the brightness of hibiscus and ginger.

Roughly translating to “dry smoke,” this cocktail balances the bold flavor of mezcal with the brightness of hibiscus and ginger.

Ingredients

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

Preparation

Shake ingredients with ice. Strain into an ice-filled glass; garnish.
Hibiscus Agua FrescaIn a saucepan, simmer 1 cup of dried hibiscus, 1 quart of water and 2 oz. (by weight) of peeled, chopped ginger, until reduced by 2/3. 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.