Hibiscus Recipe

Inspired by Aster Cafe

Time15m

Serves1

Peychaud's infused bitters, Lanazui honey, mint, lime & Fidencio pineapple Mezcal.

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Ingredients

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1
Muddle the Mint
In a cocktail shaker, add the fresh mint leaves. Muddle gently to release the mint's aroma and oils.
2
Add Sweetness and Bitters
Add the Lanazui honey and Peychaud's bitters to the shaker with the muddled mint. Stir gently until the honey dissolves.
3
Juice the Lime
Cut the lime in half and squeeze the juice from one half into the shaker, discarding the lime half afterward. Set aside the other half for garnish.
4
Add the Mezcal
Pour in the Fidencio pineapple Mezcal into the shaker with the other ingredients.
5
Shake the Mixture
Fill the shaker with ice, cover it, and shake vigorously for about 15 seconds to chill and combine the ingredients.
6
Strain and Serve
Strain the mixture into a chilled cocktail glass. Optionally, you can use a fine mesh strainer to remove mint bits for a smoother finish.
7
Garnish
Garnish the drink with a fresh mint sprig and a lime wheel on the rim of the glass.