Why It Works
- Tangy hibiscus tea is steeped with fresh rosemary, adding a piney flavor that draws out the woodsy side of mezcal.
- If you prep the syrup early and stash it in your fridge, finishing this one-bottle drink is a snap.
New York bartender Alan Ruesga-Pelayo grew up in Mexico enjoying his mother's and grandmother's homemade aguas frescas. His favorite was always the hibiscus-flavored version, agua de jamaica, which inspired this drink.
Reprinted with permission from The One-Bottle Cocktail: More Than 80 Recipes With Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.
- For the Hibiscus-Rosemary Syrup:
- 2 hibiscus tea bags, such as Traditional Medicinals
- 2 fresh rosemary sprigs, divided
- 1 cup boiling water
- 1 1/2 cups (300g) sugar
- For the cocktail:
- 2 ounces mezcal (60ml)
- 1 ounce fresh lemon juice (30ml)
- 3/4 ounce Hibiscus-Rosemary Syrup
For the Hibiscus-Rosemary Syrup: Steep tea bags and 1 rosemary sprig in boiling water for 5 minutes. Strain into a heatproof container with a tight-fitting lid, then add sugar and stir or shake until dissolved. Let cool, then refrigerate for up to 2 weeks.
For the cocktail: Combine mezcal, lemon juice, and hibiscus-rosemary syrup in a cocktail shaker and fill with ice. Shake until well chilled, about 12 seconds. Strain into an ice-filled rocks glass and garnish with the remaining rosemary sprig.
Electric kettle (optional), Mason jar, cocktail shaker set, strainer