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Flor Picante, A Mezcal Cocktail

Recipe: Gerardo Gomez , Coa Agaveria Y Cocina , Columbia, South Carolina

Photo: Forrest Clonts

May 10, 2021

hibiscus flor picante

This vibrant cocktail was inspired by bartender Gerardo Gomez’s explorations of the famous Mercado Benito Juárez in Oaxaca.

Ingredients

2 oz. mezcal
1 oz. fresh orange juice
3/4 oz. fresh lime juice
1 oz. hibiscus syrup
3/4 oz. chile syrup
egg white (pasteurized if you like)

Tools:shaker, strainer
Glass:coupe
Garnish:dried chile de arbol (optional)

Preparation

Combine all of the ingredients in a shaker without ice. Shake, add ice, then shake to chill. Double strain into a chilled coupe. Garnish.

Chile de Arbol Syrup: Add 2 of cups water and 1 cup of sugar, plus 8 to 10 chiles in a pot and simmer on medium heat until the sugar dissolves.

Hibiscus Syrup: Add 2 of cups water and 1 cup of sugar, plus 2 cups of dried hibiscus petals to a pot and simmer on medium heat until sugar dissolves.

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