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.
Katie Rose, Goodkind, Milwaukee
Did you enjoy this recipe? Sign up for our newsletter and get weekly recipes and articles in your inbox.