El Hibisco Ahumado Recipe

Prep hibiscus purée (if not ready)

If you don't have ready-made Flor de Jamaica purée: steep 1/4 cup dried hibiscus flowers in 1/2 cup boiling water for 10 minutes, strain, reserve liquid. Blend 2 tablespoons hibiscus concentrate with 1 tablespoon simple syrup until smooth. Chill before using. Yield: about 3–4 oz purée; use 0.75 oz in this recipe.

Combine ingredients

In a cocktail shaker, add 2 oz Ilegal Mezcal Reposado Caribbean Cask Finish, 0.75 oz Flor de Jamaica purée, 0.75 oz fresh lime juice, and 0.5 oz simple syrup.

Add ice and shake

Add ice to the shaker (about 4 oz or enough to fill). Shake vigorously for 12–15 seconds until the shaker is cold and well-chilled. The vigorous shake helps integrate the purée and aerate slightly for texture.

Prepare glass

While shaking, wet the rim of a rocks or coupe glass with the lime wedge. On a small plate, mix the Tajín and optional coarse sea salt; press the glass rim into the Tajín mixture to coat evenly. Set the glass aside.

Strain and serve

Double-strain the cocktail into the prepared glass over fresh ice (if serving on the rocks) or without ice if serving up. Use a fine mesh strainer to remove any hibiscus pulp for a smooth texture.

Garnish with a dehydrated hibiscus flower or a lime wheel on the rim. Optionally, sprinkle a tiny pinch of Tajín over the top of the drink for aroma. Serve immediately.