Mezcal Cocktail With Hibiscus And Cilantro Recipes
MEZCAL COCKTAIL WITH HIBISCUS AND CILANTRO
You can find loose hibiscus flowers at Mexican and Indian grocers, but if not, use 6 hibiscus tea bags instead.
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring 3 cups water to a simmer in a medium saucepan. Remove from heat and add hibiscus; let steep 10 minutes. Strain hibiscus tea into a medium bowl; let cool.
- Bring 1 cup water to a simmer in a small saucepan. Add sugar and cook, stirring, until dissolved. Remove from heat; add 2 cups cilantro. Let steep 20 minutes. Strain syrup into a small bowl; let cool.
- To make cocktail, muddle remaining 1 cup cilantro in a large pitcher. Add mezcal, lime juice, hibiscus tea, and 1¼ cups cilantro syrup and stir to combine. Taste and add more syrup if desired, keeping in mind that the flavor will be diluted once you add ice.
- Divide cocktail among ice-filled glasses. Garnish with cilantro flowers.
MEZCAL FRESCA
In this mezcal-laced take on an agua fresca, the sweet-tart hibiscus syrup and warm allspice dram act in tandem to add layers of flavor and texture while softening mezcal's inherent smokiness. The mix of grapefruit and lime lends the drink acidity without tipping it acerbic. Because mezcal ranges in flavor, complexity and smoky bite, taste a few and choose one that suits your preferences. And, if you also happen to have sal de gusano - a traditional accompaniment to mezcal made from toasted, ground gusano (the moth larvae that feeds on the agave plant), salt and dried chiles - you can rim your cocktail glass with it. To do so, run the cut side of a grapefruit or lime along the rim and dip the rim in the salt mixture before shaking and pouring your drink.
Provided by Rebekah Peppler
Categories cocktails
Yield 1 drink
Number Of Ingredients 10
Steps:
- Make the hibiscus syrup: In a saucepan, combine the hibiscus blossoms and 1 cup water, and bring to a simmer over medium heat. Add the sugar and salt, stir to dissolve, then turn off heat and allow to cool completely. Strain through a fine mesh sieve, pressing on the solids to extract all the syrup. (You should have about 1 1/4 cup syrup.) Keep it in the refrigerator, tightly covered in an airtight container, for up to 3 weeks.
- Make the cocktail: In an ice-filled shaker, combine the mezcal, hibiscus syrup, allspice dram, grapefruit juice and lime juice. Cover and shake until well chilled. Fill a rocks glass with ice. Strain the cocktail into the glass and top with soda water.
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MEZCAL COCKTAIL RECIPE | BON APPéTIT
2017-04-18 Step 3. To make cocktail, muddle remaining 1 cup cilantro in a large pitcher. Add mezcal, lime juice, hibiscus tea, and 1¼ cups cilantro …
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5/5 (3)Estimated Reading Time 1 minServings 6
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5/5 (3)Estimated Reading Time 1 minServings 6
- Bring 3 cups water to a simmer in a medium saucepan. Remove from heat and add hibiscus; let steep 10 minutes. Strain hibiscus tea into a medium bowl; let cool.
- Bring 1 cup water to a simmer in a small saucepan. Add sugar and cook, stirring, until dissolved. Remove from heat; add 2 cups cilantro. Let steep 20 minutes. Strain syrup into a small bowl; let cool.
- To make cocktail, muddle remaining 1 cup cilantro in a large pitcher. Add mezcal, lime juice, hibiscus tea, and 1¼ cups cilantro syrup and stir to combine. Taste and add more syrup if desired, keeping in mind that the flavor will be diluted once you add ice.
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- Make the hibiscus tea—and the simple syrup. Bring 3 cups of water to a low boil in a medium saucepan and remove from heat. Stir in hibiscus blossoms—the water will immediately turn the deep, vivid red you see in the cocktail above—and steep for 10 minutes. Strain tea into a bowl and cool completely. This will make way more hibiscus tea than you need for this recipe, but you'll probably want to make it again (or you can drink it as tea).
- Now's a good time to make your aptly named simple syrup if you don't already have some on hand. Combine equal parts sugar and water in a small saucepan (I generally do 1 cup each) and bring to a simmer over medium heat, stirring until sugar completely dissolves. Remove from heat and cool completely. Both the hibiscus tea and simple syrup will keep for more than a week refrigerated in airtight containers.
- Make the cocktails. Put 3 to 4 sprigs of fresh cilantro in a cocktail shaker or tall glass, removing the thick stems first. Add mezcal and muddle to release the cilantro's oils and flavors. Add 2 ounces of hibiscus tea, 1 ounce of the simple syrup and the lime juice. Add some ice to the glass or shaker and stir to combine and chill the liquids.
- Strain the mixture into 2 ice-filled rocks glasses, top with club soda and give a slight stir. Garnish with cilantro leaves or a lime wheel if you're feeling fancy. Marion and I were so smitten by the bright red drinks that we didn't bother. Serve.
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