Cocktails & Recipies
Hibiscus & Chile Ancho Infusion
with Mezcal Coyotero
Ingredients
- 1½ oz Mezcal Coyotero
- 2 oz natural hibiscus concentrate
(prepared by soaking hibiscus flowers in water for 5–6 hours, without boiling) - 1 oz simple syrup
- A dash of fresh lime juice
- A dash of Ancho Reyes (chile ancho liqueur)
- Glassware: Old Fashioned glass (12 oz)
- Technique: Shake
- Garnish: Half moon of sour orange
- Rim: Agave worm salt (traditional Oaxacan seasoning)
Preparation:
- Add one scoop of ice (about 5 cubes) to a cocktail shaker.
- Pour in the Mezcal Coyotero, hibiscus concentrate, simple syrup, lime juice, and Ancho Reyes.
- Shake vigorously for about 30 seconds.
- Rim an Old Fashioned glass with Agave worm salt.
- Strain and serve.
- Garnish with a half moon of sour orange.
