Summer Buzzer Recipe
Hibiscus infused Lunazui Blanco, Fidencio Mezcal, Peychaud's bitters, honey, mint, lime & pineapple
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Ingredients
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Liquors
Bitters and Sweeteners
Fruits and Herbs
Garnish
Method
Preparation
- 1
Infuse the Lunazul Blanco
In advance, infuse the Lunazul Blanco with dried hibiscus flowers. Combine 1 cup of Lunazul Blanco with 1/4 cup of dried hibiscus flowers in a jar. Seal and let sit for 24 hours, then strain out the flowers.
- 2
Prepare the Ingredients
Measure out the hibiscus infused Lunazul Blanco, Fidencio Mezcal, lime juice, and pineapple juice. Have the honey, Peychaud's bitters, and fresh mint ready.
- 3
Muddle Mint
In a cocktail shaker, add the fresh mint leaves and honey. Gently muddle the mint leaves with the honey to release the oils and flavor.
Mixing
- 4
Combine the Ingredients
Add the hibiscus infused Lunazul Blanco, Fidencio Mezcal, lime juice, pineapple juice, and Peychaud's bitters into the cocktail shaker with the muddled mint.
- 5
Shake
Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.
Serving
- 6
Strain and Serve
Strain the mixture into a chilled glass filled with ice.
- 7
Garnish
Garnish the drink with a sprig of mint and a lime wedge for an added touch.
