Subarashi Recipe
mi campo reposado, montelobos joven, hibiscus-lime agave
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Ingredients
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Base Spirits
Hibiscus-Lime Agave Syrup
Garnish
Method
Prepare Hibiscus-Lime Agave Syrup
- 1
Steep Hibiscus
In a medium saucepan, combine the dried hibiscus flowers and water. Bring to a boil over medium heat, then reduce to a simmer and let steep for about 15 minutes.
- 2
Strain and Sweeten
After steeping, strain the hibiscus tea into a clean container, discarding the flowers. Add the agave syrup and fresh lime juice to the strained liquid and stir until well combined. Allow the mixture to cool completely.
Mix the Cocktail
- 3
Combine Ingredients
In a cocktail shaker, add the Mi Campo Reposado Tequila, Montelobos Joven Mezcal, and 1 oz of the prepared hibiscus-lime agave syrup.
- 4
Shake
Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.
- 5
Strain and Serve
Strain the mixture into a chilled coupe glass or cocktail glass.
Garnish
- 6
Add Garnish
Garnish the cocktail with a lime wheel on the rim and a dried hibiscus flower floating on top.
