José's Special: A Hibiscus Mezcal Cocktail - Imbibe Magazine Subscribe + Save

José’s Special: A Hibiscus Mezcal Cocktail

In this hibiscus mezcal cocktail by bartender José Valle of Mezcal Bar in San José del Cabo, Mexico, herbal and tart notes mix with mezcal espadin for the perfect summer quencher.


  • 2 oz. mezcal espadin
  • 2 oz. hibiscus infusion
  • 1/2 oz. fresh lemon juice
  • 1 oz. fresh orange juice
  • 1 oz. fresh grapefruit juice
  • _____________________________
  • Hibiscus Infusion
  • 1/2 cup dried hibiscus flowers
  • 1/4 cup raw muscovado sugar
  • 1/4 cinnamon stick
  • 2 tsp. cinnamon powder
  • 3 1/2 cups water
  • Glass:highball
  • Garnish:cinnamon powder, orange slice, fresh mint


Prepare a chilled glass by rimming halfway with cinnamon powder, then fill the glass with ice. Pour all of the ingredients into the glass and stir to combine. Add the remaining garnish.

Hibiscus InfusionOn a stovetop, combine dried hibiscus flowers, sugar, cinnamon stick, cinnamon powder, and water in pot and heat until boiling. Pour into a jar. This can last up to 2 months in the refrigerator when poured hot into a jar (since it creates a vacuum with the lid) or a week if not in a sealed container.

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