Grapefruit-mezcal Recipe

Steep hibiscus

Place the dried hibiscus in a heatproof container. Pour 240 ml boiling water over the hibiscus, stir, and let steep for 10 minutes until deeply colored and fragrant.

Bloom gelatin

While the hibiscus steeps, sprinkle 6 g powdered gelatin evenly over 30 ml cold water. Let it sit (bloom) for 5 minutes until it thickens.

Strain and sweeten

Strain the hibiscus infusion through a fine mesh sieve into a small saucepan, pressing gently to extract liquid. Discard solids. Add 50 g granulated sugar to the hot infusion and stir over low heat until fully dissolved. Do not boil.

Add gelatin and flavor

Remove the infusion from heat. Add the bloomed gelatin and stir until fully dissolved. Stir in 10 ml agave nectar, 5 ml fresh lime juice, and let the mixture cool for 3–4 minutes. When it is lukewarm (not hot), whisk in 60 ml mezcal until uniform.

Set gelée

Pour the hibiscus-mezcal liquid into a shallow container (about 18 x 18 cm or similar) or into individual small molds to a depth of about 6–8 mm. Refrigerate uncovered until fully set, 2–3 hours (or 1 hour in a blast-chiller). Once set, use a small spoon or knife to cut the gelée into small cubes or thin slices suitable for spooning atop grapefruit segments.

Segment grapefruit

Trim both ends of the oro blanco grapefruit. Using a sharp knife, slice away the peel and pith following the curve of the fruit. Working over a bowl to catch juices, cut between the membranes to remove individual segments (supremes). Reserve any juice collected for finishing.

Macération

Place the grapefruit segments in a bowl. Add 20 ml simple syrup and gently toss to coat. Let sit for 5–10 minutes to macerate. Sprinkle about 1/4 tsp flaky salt over the segments and gently toss again to balance sweetness and highlight aromatics.

Prep garnishes

Pluck and rinse mint leaves and pat dry. If using a grapefruit peel curl, cut a thin strip of peel and remove excess pith, then roll or tie into a curl and chill briefly to hold shape.

Divide crushed ice among 4 small serving glasses or chilled coupe bowls, filling the vessels about one-third to keep cold.

Spoon 3–4 macerated grapefruit segments into each glass (or more to taste), arranging them attractively on the ice so juices mingle with the ice.

Using a small spoon, place 2–3 pieces of the mezcal-hibiscus gelée on top of the grapefruit segments in each serving. The gelée should sit atop segments so it can be scooped with the fruit.

Optionally spritz or pour an extra 5 ml mezcal over each portion for a brighter smoke note (or omit for milder flavor).

Garnish each serving with 1–2 mint leaves and the grapefruit peel curl if using. Serve immediately with a small cocktail spoon for scooping fruit and gelée.