Oaxacan 75 Recipe
Sombra joven mezcal, Fresh lime juice, Homemade hibiscus syrup, Sparkling wine
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Ingredients
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Cocktail
Garnish & Finish
Homemade Hibiscus Syrup (makes ~10 oz)
Method
Homemade Hibiscus Syrup
Make the syrup
Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
Add 1 cup dried hibiscus to the simmering syrup. Reduce heat to low and simmer gently for 5 minutes to extract color and flavor. Do not boil vigorously to avoid bitter notes.
Remove the pan from heat and let the hibiscus steep in the syrup for 10–15 minutes, tasting after 10 minutes for desired intensity. If using, stir in 1 teaspoon fresh lime zest during the steep for added brightness.
Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing the solids to extract as much liquid as possible. Discard solids. Let syrup cool to room temperature, then refrigerate. Syrup will keep up to 2 weeks refrigerated.
Cocktail Assembly
Chill a champagne flute or coupe: place it in the freezer for a few minutes or fill with ice water while you prepare the cocktail, then discard the ice water and dry the glass.
Fill a mixing tin or cocktail shaker with ice.
Add 1.5 oz Sombra joven mezcal, 0.75 oz fresh lime juice, and 0.5 oz hibiscus syrup to the shaker.
Shake vigorously for about 10–12 seconds until the outside of the shaker is frosty and well chilled. This chills and slightly dilutes the cocktail base.
Strain the shaken mixture through a fine strainer or Hawthorne into the chilled flute or coupe, filling it about two-thirds full (leave room for sparkling wine).
Top gently with 3 oz chilled sparkling wine. Pour slowly down the side of the glass to preserve bubbles and avoid excessive foaming.
Give the glass a very gentle stir (one small rotation) to integrate the top without flattening the bubbles.
Garnish with a dehydrated lime wheel or a lime twist hooked on the rim. If desired, float an edible hibiscus petal or small flower on the surface for a dramatic presentation.
Serve immediately while the bubbles are lively.
Notes & Adjustments
Sweetness & tartness: adjust hibiscus syrup between 0.25–0.75 oz to taste depending on the syrup's sweetness and your preference.
Mezcal intensity: Sombra joven has a distinct agave-smoke profile — if you prefer less smokiness, reduce mezcal to 1.25 oz and add 0.25 oz extra sparkling or a splash of soda.
Batching: for a party, multiply the mezcal, lime juice, and hibiscus syrup (the shaken portion) and keep chilled; finish each glass with sparkling wine to preserve effervescence.