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INGREDIENTS

FOR THE AGUA DE JAMAICA 6 CUPS WATER
 1 ½ CUPS DRIED HIBISCUS FLOWER
 ¾ CUP GRANULATED SUGAR

FOR THE COCKTAIL: 1 ½ OZ MEZCAL CAMPANTE
3 OZ AGUA DE JAMAICA
1 OZ AGAVE SYRUP
½ OZ LEMON JUICE TONIC WATER

FOR GARNISH: LIME WEDGE

INSTRUCTIONS

DIRECTIONS FOR THE AGUA DE JAMAICA

 IN A SAUCEPAN BRING WATER TO A BOIL. ADD THE FLOWERS AND SUGAR, AND STIR UNTIL ALL THE SUGAR IS DISSOLVED. THEN, STEEP THE MIXTURE FOR 20 MINUTES USING A FINE MESH STRAINER, AND SET ASIDE.

DIRECTIONS FOR THE COCKTAIL
 
IN A SHAKER, COMBINE THE MEZCAL CAMPANTE, AGUA DE JAMAICA, SYRUP, AND LEMON JUICE.SHAKE WELL, AND POUR INTO A GLASS FILLED WITH ICE. TOP UP WITH SODA, AND GARNISH WITH A LIME WEDGE.

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