When the Walls Fell, A Hibiscus Mezcal Cocktail - Imbibe Magazine Subscribe + Save

When the Walls Fell, A Hibiscus Mezcal Cocktail

Hibiscus Mezcal Cocktail

A cocktail that dances between bright and floral and rich and earthy.

This cocktail’s vibrant color comes from a combination of hibiscus, grenadine, and Campari.


  • 1½ oz. hibiscus-infused mezcal (Goodkind uses Banhez)
  • ¾ oz. Campari
  • ¾ oz. grenadine
  • ¾ oz. fresh lime juice
  • 1 dash Angostura bitters
  • Tools:shaker, strainer
  • Glass:Nick & Nora
  • Garnish:clove-studded orange twist


Shake all of the ingredients with ice, then strain into a chilled glass and garnish.

Hibiscus-Infused Mezcal: In a covered container, combine 3 oz. of dried hibiscus flowers with 1 liter of mezcal, then cover and let soak for 48 hours. Strain out the solids and bottle the mezcal for use. The infusion will keep indefinitely, but the color and flavor will fade over time.

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