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INGREDIENTS
2 OZ MEZCAL CAMPANTE
4 OZ HIBISCUS TEA / AGUA DE JAMAICA
0.75 OZ AGAVE SYRUP
0.75 OZ FRESH LIME JUICE
SODA WATER
FOR GARNISH: LIME WEDGE AND HIBISCUS FLOWERS
INSTRUCTIONS
ADD ALL THE INGREDIENTS (EXCEPT SODA) IN A SHAKER AND SHAKE. POUR A GLASS FILLED WITH ICE. TOP WITH SODA WATER. GARNISH WITH A LIME WEDGE AND HIBISCUS FLOWERS.
FOR THE HIBISCUS TEA / AGUA DE JAMAICA:
6 CUPS WATER
1.5 CUPS DRIED HIBISCUS FLOWER
0.75 CUPS GRANULATED SUGAR
FOR THE COCKTAIL:
IN A SAUCEPAN BRING THE WATER TO A BOIL. ADD THE HIBISCUS FLOWERS AND SUGAR. STIR UNTIL ALL THE SUGAR IS DISSOLVED. STEEP THE MIXTURE FOR 20 MINUTES AND SET ASIDE TO COOL.
