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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 SODA 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.
