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
GARNISH: CITRUS 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 CITRUS 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.