Serious Eats: Recipes

La Condesa's Ahumado Seco

[Photograph: Melody Fury]

The name of this cocktail from La Condesa in Austin, Texas means dry smoke. To subdue the potentially overpowering mezcal, Nate Wales devised a hibiscus agua fresca. The final result is a light, subtly smoky, and well balanced cocktail with a gingery zing.

The hibiscus agua fresca also makes a tart and floral addition to teas and punches.

Note: Dried hibiscus flowers can be found in specialty spice shops, Latin markets, or online. To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

About the author: Melody Fury is a writer and food photographer that shares her time between Austin, TX and Vancouver, BC. See what she's imbibing on Twitter @GourmetFury.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from

© Serious Eats