|Mezcal||Hibiscus-infused x 4.5cl 1.5oz|
|Soda water||4.0cl 1.33oz|
|Lemon juice||2.25cl 0.75oz|
|Punt e Mes||1.5cl 0.5oz|
Wait. Hibiscus-infused Mezcal?
Yup. And it's awesome.
This recipe comes from Yanni Kehagiaras, bar manager at the Liholiho Yacht Club in San Francisco. Tales of the Cocktail has a great writeup on the infusion process -- and really, this cocktail is meant to highlight the showcase ingredient. Plus, it's named after a Pixies album, so you know it's gotta be good.
How to make Hibiscus-infused Mezcal
Again, directly from Tales of the Cocktail:
Add 25 grams of dried hibiscus flowers to 750mL of Del Maguey Vida Mezcal in glass canning jar. Steep for four hours. Strain through a china cap to remove the hibiscus flowers, and fine strain again through a coffee filter to clarify and remove any remaining unwanted sediment. Re-bottle using a funnel.