The Surfer Rosa

Hibiscus and mezcal combine for an intruiging highball.


  • Served in collins
  • 24% ABV


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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


  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.


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.

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