The Surfer Rosa

Hibiscus and mezcal combine for an intruiging highball.

Data

  • Served in collins
  • 24% ABV

Source

Direct link

Tags

# light # summer

Ingredients

Mezcal Hibiscus-infused x 4.5cl 1.5oz
Soda water 4.0cl 1.33oz
Lemon juice 2.25cl 0.75oz
Bénédictine 1.5cl 0.5oz
Punt e Mes 1.5cl 0.5oz
Use ounces
Use centiliters

Directions

  1. Combine everything but the soda water in a shaker with ice.
  2. Shake with ice.
  3. Strain over soda water in a collins glass.

Information

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.

Similar Cocktails

Brass Rail

A spicier, more complex take on a Daiquiri.

White rum 6.0 cl
Bénédictine 1.5 cl
Lemon juice 1.5 cl

and 3 more ingredients

#weird

Zucca Sprezzatura

Weird, strong, and pleasant. (Just like you!)

Zucca 3.0 cl
Scotch 2.25 cl
Soda water 1.5 cl

and 2 more ingredients

#complex #weird

Kate Moist

Limoncello 3.0 cl
Aperol 2.0 cl
Lemon juice 2.0 cl

and 3 more ingredients

#summer #sweet #light

If you enjoyed this recipe, you should , share it on facebook, or save it on pocket. Thanks!